Black-Eyed Peas With Sausage and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is based on a favorite recipe from a friend, but modified to be lower in fat: (1) uses Italian turkey sausage instead of regular Italian sausage; (2) halved the amount of sausage used in the original recipe; (3) cooked sausage in water instead of frying in oil as per the original recipe; (4) replaced cheddar with 2% milk sharp cheddar cheese. Even with these modifications, this dish packs plenty of flavor - I don't miss a thing from the original recipe. Ingredients:
2 (15 ounce) cans black-eyed peas |
1/2 lb hot italian turkey sausage |
1/2 cup chopped onion |
1 (15 ounce) can diced tomatoes, drained |
salt, to taste |
pepper, to taste |
reduced-fat sharp cheddar cheese, shredded, for topping |
hot pepper sauce, to taste |
Directions:
1. Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed).
2. Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.
3. Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas.
4. Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat.
5. Salt and pepper to taste, if desired.
6. Sprinkle shredded cheddar cheese over skillet mixture.
7. Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.
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