Black-Eyed Peas With Sausage |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Okay, I've comepletely changed this recipe, so it is no longer from the Southern Living 1986 Annual Recipe book. Please ignore the rating, it comes from the recipe that was originally here. The recipe you will find here now is how I usually fix black-eyed peas, although the amounts are guesstimates, since I rarely measure ingredients unless I am trying a new recipe. This recipe goes well with cornbread, rice or stewed tomatoes. You can leave out the sausage if you like. Ingredients:
1 green bell pepper, chopped |
1 onion, chopped |
2 stalks celery, sliced |
2 garlic cloves, minced |
1 -2 tablespoon olive oil or vegetable oil |
2 polish sausage, sliced into 1/2-inch pieces |
2 cups chicken broth or 2 cups water |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
1/4 teaspoon mustard powder |
1/4 teaspoon cayenne pepper |
1 tablespoon worcestershire sauce |
1 dash chili powder |
1 bay leaf |
2 (14 1/2 ounce) cans black-eyed peas, drained and rinsed |
Directions:
1. Heat the oil in a dutch oven until hot. Add the onion, celery, garlic, and bell pepper and cook until vegetables are tender, about 5 minutes, stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 40-45 minutes.
|
|