Ingredients Jump to Instructions ↓

  1. (Black-eyed Peas and Rice)

  2. 1 lb dried black eyed peans,

  3. 5 cups water

  4. 1 cup uncooked rice

  5. 1 lb low fat sausage such as smoked sausage or kielbasa

  6. 1 med size onion, chopped

  7. 1/2 cup chopped celery

  8. 1 med garlic clove, minced

  9. 1 med green bell pepper seeded and chopped

  10. 2 10 oz cans chunky tomatoes and green chiles

  11. 1 tsp salt

  12. 1 tsp ground black pepper

  13. Place peas in a large bowl and soak them in water overnight. Pour peans into a colander and rinse them thoroughly with cold running water, picking through and discarding shriveled, broken or discolored peas.

  14. 5 cups fresh water. Heat the peas until the liquid bubbles to a boil. REduce heat to low and allow them to simmer until they are tender yet firm -- about 40 minutes.

  15. 1 cup of rice following package instructions. Slice the sausage into 1/2" pieces. Place the sausage ina large skillet coated with a nonstick finish and brown over low heat. Add the chopped onion, celerey, garlic and bell pepper. Sautee until they are only slightly cooked - about 5 minutes.

  16. In the pot with the peas, add the sauteed onion/garlic/pepper/sausage mixtgure, as well as the salt, black pepper and cans of chunky tomatoes and chiles. Cover tightly and cook over low heat unil peas are tender about 20 more minutes. Serve the peas and sausage over the rice.

  17. I do this recipe, but the last step I do in the crockpot on low for a couple of hours.


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