Black Eye Pea Supper Dish Recipes

Steps:

• 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.

Steps:

• Brown sausage.
• Add onion and green pepper, saute for 5 minutes.
• Add undrained black eyed peas, and undrained tomatoes.
• Add rosemary and oregano.
• Start cornbread according to directions.
• Simmered sausage mixture, covered for 20 minutes.

Steps:

• Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
• Add green pepper & onion to skillet with sausage and cook for 5 minutes.
• Add tomatoes & seasonings, stir well.
• Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
• Serve hot with grated cheese on top.

Steps:

• Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
• Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
• When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
• Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
• Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
• Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until beef is browned; drain fat. Add peas, tomatoes, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often.