Blackeye Pea Supper Dish

Barbara Pace

By
@GOODFOODGROUPIE

I love this recipe because it's easy, quick and so versatile. You can change the herbs & spices to make it to your liking. One of our favorite alternatives uses Cajun spices. The blackeye pea portion is even better if made ahead & reheated while the rice is cooking the day it's served.


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Comments:

Serves:

4 - 6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love meals that are quick and pack a punch of flavor. The meat and vegetable medley harmonize well together while the spices, tabasco, and yellow rice brings it all together for a beautiful symphony in your mouth. Just delicious!

Test Kitchen Tip: Adjust the amount of rice you cook to your liking.

Ingredients

1 can(s)
blackeye peas
1/2 lb
sausage
1/2 c
green pepper, chopped
1/4 c
onion, chopped
1 clove
garlic, finely chopped
14 1/2 oz
stewed tomatoes
1/4 tsp
black pepper
1/4 tsp
oregano
1/4 tsp
rosemary
tabasco to taste
1 pkg
Mahatma yellow rice

Directions Step-By-Step

1
Cook sausage in a large frying pan, crumbling as it cooks. Drain fat from pan. Add green pepper & onion. Cook 5 minutes, stirring vegetables into sausage. Add garlic & cook 1 minute. Add tomatoes and seasonings. Stir well. Pour blackeye peas with liquid into pan. Cover & simmer while rice cooks.
2
Prepare rice according to package directions.
3
Spoon rice into bowls and top with blackeye pea mixture. Mix and eat.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Quick & Easy