Creole Black Eyed Peas And Rice Recipe
Seasoned black eye peas with sausage and served with rice
Servings 10
Calories 706kcal
Ingredients
- 1 pound dried black eye peas
- 1 whole green bell pepper chopped
- 1 whole onion chopped
- 1-2 jalapeños chopped
- 2 tablespoons olive oil
- 12 ounces salt pork chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 2 tablespoons parsley dried
- 1 lb smoked sausage sliced
- 2 cups white rice
- Louisiana Hot Sauce
Instructions
- Soak the black eye peas for at least an hour completely covered in water.
- Cook the cubed salt pork pieces in a large dutch oven or stockpot over medium heat until almost crispy. Remove and place on a paper towel lined plate to drain.
- Add the sliced sausage pieces to the oil in the dutch oven and cook until almost browned. Remove to the paper-lined plate to drain.
- Saute the chopped bell pepper, onion, jalapeño in the olive oil for 2 minutes until tender.
- Add garlic, salt, black and red pepper, oregano, thyme, and parsley and stir well into the vegetables.
- Drain black eye peas and add to the dutch oven along with 8-10 cups of water and the cooked salt pork.
- Cook on medium heat for 45 minutes
- Add the sausage slices to the pot of peas and cook for an additional 45 minutes.
- Meanwhile, cook your rice according to package directions in a Rice Cooker
- Serve the Creole black eye peas over the rice and add a dash or two of the Louisiana hot sauce.
Nutrition
Calories: 706kcal | Carbohydrates: 58g | Protein: 21g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1542mg | Potassium: 660mg | Fiber: 5g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 5mg