Name: Creole Black-Eyed Peas and Rice
Ingredients: 1 1/2 c. dried black-eyed peas; 1/4 lb. salt pork, chopped; 1 lb. fully cooked smoked sausage, sliced; 1 1/2 c. chopped onion; 1/2 c. chopped green onions; 1/2 c. chopped green sweet pepper; 1/2 c. snipped parsley; 1/2 c. tomato sauce; 1 clove garlic; 1 1/2 tsp. Worcestershire sauce; 1/4 to 1/2 tsp. pepper; 1/8 tsp. dried oregano, crushed; 1/8 tsp. dried thyme, crushed; few dashes hot pepper sauce or Louisiana hot sauce; 3 c. cooked rice (1 c. uncooked)

Creole Black-Eyed Peas and Rice

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Creole Black-Eyed Peas And Rice is an impressive dinner. Made with 1 1/2 c. dried black-eyed peas, 1/4 lb. salt pork, chopped, 1 lb. fully cooked smoked sausage, sliced, 1 1/2 c. chopped onion and 1/2 c. chopped green onions, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Rinse the black-eyed peas and place them in a 4 1/2-quart Dutch oven.

Add 4 cups cold water.

Bring them to a boil; reduce heat and simmer for 2 minutes.

Remove from heat.

Cover and let stand for 1 hour.

Drain and rinse the peas.

Return the peas to the Dutch oven.

Add the salt pork.

Add 3 cups water, or enough to cover the peas.

Cover and simmer for 45 minutes.

Stir in the sausage, onion, green onion, green sweet pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, oregano, thyme and hot pepper sauce.

Bring the mixture to a boil; reduce heat and simmer, covered, over low heat for 45 minutes.

Serve over hot cooked rice.

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