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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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In Simpsonville, South Carolina, Pauletta Anderson prepares this hearty herb-seasoned combination of sausage, black-eyed peas, tomatoes and green pepper. Even my sister, who doesn't like black-eyed peas, can't get enough of this delicious dish, she writes. Ingredients:
1-1/4 cups cooked bulk pork sausage (1/2 pound uncooked) |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 to 1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/4 to 1/2 cup shredded cheddar cheese |
Directions:
1. In a skillet, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Sprinkle with cheese. Yield: 2-4 main-dish servings (4-6 side-dish servings).
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