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black-eye pea supper dish

(3 ratings)
GOODFOODGROUPIE avatar
Blue Ribbon Recipe by
Barbara Pace
@GOODFOODGROUPIE
The Villages, FL

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 black-eyed pea portion is even better if made ahead and reheated while the rice is cooking the day it's served.

Blue Ribbon Recipe

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 bring it all together for a beautiful symphony in your mouth. Just delicious!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 - 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For black-eye pea supper dish

  • 1 can
    black-eye 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

How To Make black-eye pea supper dish

Test Kitchen Tips
Adjust the amount of rice you cook to your liking.
  • 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 black-eye 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 black-eye pea mixture. Mix and eat.
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