Mexican Black-Eyed Peas
Mexican Black-Eyed Peas is an moderately easy dinner. Made with 1 (16 oz.) pkg. dry black-eyed peas, 2 lb. bulk pork sausage (hot is best), 1 medium onion, finely chopped, 1 (28 oz.) can whole tomatoes, undrained and 1/2 c. water, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Sort and wash peas.
Soak overnight.
Brown sausage until it crumbles.
Add onion.
Cook until tender and then drain fat. Drain peas.
Stir in sausage and other ingredients.
Bring to a boil.
Cover.
Reduce heat and simmer 1 1/2 hours or until peas are done, tender but not falling apart.
Add more water slowly if necessary.
π· Perfect Pairings
Complete your meal with these
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