November 02, 2016
Dinner, Main Dish, Pork,
Pork Sausage, Vegetables, Onions, Peas , Creole, Budget-Friendly, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch, Spicy more
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"I have not had anything I don't love to eat from New Orleans or the vicinity thereof! 8 hours of prep time is pea soaking time!"
Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours.
Drain. Return peas to Dutch oven; add salt pork and 4 cups water. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
Add onion and the next 12 ingredients, stirring well. Cover and simmer 45 minutes to 1 hour or until the peas are tender.
Add sausage(to reduce fat content, pre-cook the sausage....but this will reduce the deliciousness); simmer, uncovered, 45 minutes. Serve over rice in individual bowls. Garnish with green onions if you'd like.
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This recipe is awesome. We absolutely love black-eyed peas and while I make them on New Year's Day, I sometimes forget to make them throughout the year. The peas cook up so nice and tender and the addition of the sausage and spices are a wonderful addition. The only change I made was to sub tomatoes and green chili's vs. tomato sauce. Hope that didn't change the recipe too much. I plan to make these peas again on New Year's Day.: )