Ingredients
- 1 package (16 ounce) dried black-eyed peas
- 1/2 pound salt pork (quartered)
- 4 cups water
- 3 cups chopped yellow onion
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1 cup chopped green bell pepper
- 1 can (8 ounce) tomato sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, crushed
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 teaspoon black pepper
- 1/4 teaspoon dried whole thyme
- 1/4 teaspoon dried whole oregano
- Hot sauce, 3 dashes (Tabasco)
- 2 pounds smoked sausage (Conecuh smoked sausage, cut into 1-inch pieces)
- Hot cooked rice
- Garnish
- Green onions
How to Make
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Step 1: Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours.
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Step 2: Drain. Return peas to Dutch oven; add salt pork and 4 cups water. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
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Step 3: Add onion and the next 12 ingredients, stirring well. Cover and simmer 45 minutes to 1 hour or until the peas are tender.
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Step 4: 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.
We hope you enjoy this recipe!
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