Black-Eyed Pea Supper Dish


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A fast and EASY recipe makes a savory and filling dinner! Sausage, black-eyed peas, and a host of spices flavor this delicious dish.

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Chicago, IL


  • 1 15.8 oz. can black-eyed peas
  • 1/2 lb. bulk sausage
  • 1/4 tsp. black pepper
  • 1/2 C. chopped green pepper
  • 1/4 tsp. oregano
  • 1/4 C. chopped onion
  • 1/4 tsp. rosemary
  • 1 garlic clove, finely chopped
  • 1/2-1 C. grated cheese
  • 1 C. canned tomatoes

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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 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black-eyed peas with the liquid in the can. Cover and simmer slowly for 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.

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