Blackeye Pea Supper Dish Recipes

BLACK-EYED PEA SUPPER DISH

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.

BLACK-EYED PEAS SKILLET DINNER

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.

BLACK-EYED PEAS SUPPER

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.

BLACK-EYE PEA SUPPER DISH

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.

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.