Black-Eyed Peas Supper
photo by PaulaG
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 425.24 g can black-eyed peas
- 453.59 g spicy sausage (I use Jimmy Dean)
- 425.24 g can tomatoes, petite diced
- 9.85 ml rosemary
- 9.85 ml oregano
- 1 small onion
- 1 green pepper
- 226.79 g box cornbread mix
- 1 egg (for cornbread)
- 78.78 ml milk (for cornbread)
directions
- Brown sausage.
- Add onion and green pepper, saute for 5 minutes.
- Add undrained black eyed peas, and undrained tomatoes.
- Add rosemary and oregano.
- Start cornbread according to directions.
- Simmered sausage mixture, covered for 20 minutes.
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Reviews
-
I've made this one several times but slightly different. I use 2 cans of black eye peas, 2 cans tomatoes, I also use ground rosemary (use a coffee grinder). I don't do the cornbread. I top it with cheddar cheese. I also don't like mushy black eye peas and so I add the peas 10 minutes before it's done.