Sunday, March 11, 2012

Blackeye Pea Supper Dish

4 servings

1 can blackeye peas, with liquid
½ lb bulk sausage
½ c chopped green pepper (or celery or green onions)
1/4 c chopped onion
1 clove garlic, finely chopped
1 c canned tomatoes
1/3 tsp black pepper
1/3 tsp oregano
1/4 tsp rosemary
1/2-1 c grated cheese

Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 min., stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in blackeye peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.)

Editor note: I made a double batch, and added a bit more garlic. Next time, I will add twice the amount of tomatoes, since we like tomatoes. It was GOOD!

Barb Gretter


  1. Glad you enjoyed it. You can never go wrong with plenty of garlic and onion. That's my story and I'm stickin' to it. Sometimes I have it over Macaroni. Sometimes as a straight up stew. It's excellent leftover. The flavors get happier. :)

    big hugs xoxo

  2. I had to laugh at your note, because I was thinking "That sounds good, but I'd leave out the tomatoes..."


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