Blackeye Pea Supper Dish

Barbara Pace


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.

★★★★★ 2 votes
4 - 6
15 Min
20 Min
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.


1 can(s)
blackeye peas
1/2 lb
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
1/4 tsp
tabasco to taste
1 pkg
Mahatma yellow rice

How to Make Blackeye Pea Supper Dish


  • 1Cook 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.
  • 2Prepare rice according to package directions.
  • 3Spoon rice into bowls and top with blackeye pea mixture. Mix and eat.

Printable Recipe Card

About Blackeye Pea Supper Dish

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