Black-Eyed Peas Casserole Recipe

Name: Black-Eyed Peas Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can fresh black-eyed peas; 1 lb. bulk sausage; 2 c. canned tomatoes, chopped; 1/2 c. onion, chopped; 1 c. green pepper, chopped; 1/2 tsp. black pepper; 1/2 tsp. oregano; 1/2 tsp. rosemary; 1/2 tsp. garlic salt; 1 c. sharp cheese, grated

Servings: persons

1 can fresh black-eyed peas
1 lb. bulk sausage
2 c. canned tomatoes, chopped
1/2 c. onion, chopped
1 c. green pepper, chopped
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. garlic salt
1 c. sharp cheese, grated

1
Prepare ahead: green pepper and onion.
2
Cook sausage in a large frying pan, crumbling with fork as it cooks.
3
Drain off fat. Add vegetables to sausage.
4
Cook about 5 minutes on medium-high heat, stirring constantly.
5
Remove from heat.
6
Add tomatoes and seasoning.
7
Stir well.
8
Add black-eyed peas, including liquid. Cover and simmer slowly, about 15 to 20 minutes.
9
Serve very hot with grated cheese sprinkled on top.
10
Can be prepared ahead and reheated.
11
Do not add cheese until ready to serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can fresh black-eyed peas, 1 lb. bulk sausage, 2 c. canned tomatoes, chopped, 1/2 c. onion, chopped, and more.

Yes, Black-Eyed Peas Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Peas Casserole

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