Blackeye Pea Supper Dish

Club Recipes


Barbara Pace prepared this dish for our December 2013 meeting.


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Pan Fry


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

How to Make Blackeye Pea Supper Dish


  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.

Printable Recipe Card

About Blackeye Pea Supper Dish

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

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