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Submitted by: Hope Davenport
from Portland, TX
Originally shared on the web 02/15/2011
16-oz. pkg. dried black-eyed peas 1 lb. ground pork sausage 1 onion, finely chopped 18-oz. can whole tomatoes 1/2 c. water 2-1/2 T. celery, finely chopped 2 T. sugar 2-1/2 T. chili powder 2 T. garlic salt 1/4 t. pepper
Place dried peas in a Dutch oven; add water to cover by 2 inches. Soak for 6 to 8 hours, or overnight. Brown sausage in a skillet over medium heat; drain. Add onion and cook until tender. Drain peas; stir into sausage mixture. Add tomatoes with juice and remaining ingredients. Bring to a boil. Cover; reduce heat and simmer for
1-1/2 hours, stirring occasionally and adding more water as necessary. Makes 6 servings.
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