Blackeye Pea Supper Dish

Club Recipes

By
@Greatchoices

Barbara Pace prepared this dish for our December 2013 meeting.


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Method:

Pan Fry

Ingredients

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

Directions Step-By-Step

1
Cook sausage in a large frying pan, crumbling as it cooks. Drain fat from pan. Add green pepper and 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. Spoon rice into bowls and top with blackeye pea mixture. Mix and eat.
3
Pepper, rosemary & oregano may be replaced by Cajun seasoning. Personally, I like to fix the blackeye pea mixture at least a day ahead and reheat while the rice is cooking.
4
The blackeye pea mixture is also good served without the rice and topped with cheese, served with a side of cornbread. If you don't like blackeye peas, try great northern or navy beans.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Southern