Creole Black-Eyed Peas Recipe

Name: Creole Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) pkg. dried peas; 1/2 lb. salt pork; 3 c. chopped onion; 1 c. chopped parsley; 1 c. chopped bell pepper; 1 clove pressed garlic; 1/4 tsp. oregano; 1 lb. smoked sausage; 1 tsp. red pepper; 1 tsp. black pepper; 3 dashes hot sauce; 1 Tbsp. Worcestershire sauce; 1 (8 oz.) can tomato sauce; 1 tsp. salt; 1/4 tsp. whole thyme

Servings: persons

1 (16 oz.) pkg. dried peas
1/2 lb. salt pork
3 c. chopped onion
1 c. chopped parsley
1 c. chopped bell pepper
1 clove pressed garlic
1/4 tsp. oregano
1 lb. smoked sausage
1 tsp. red pepper
1 tsp. black pepper
3 dashes hot sauce
1 Tbsp. Worcestershire sauce
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. whole thyme

1
Sort and wash peas.
2
Place in Dutch oven.
3
Cover with water. Soak overnight.
4
Drain peas.
5
Add pork.
6
Cover with water.
7
Cover and cook 45 minutes.
8
Add all other ingredients except sausage. Cover and cook
9
1 1/2 hours.
10
Stir occasionally.
11
Add sausage. Cook, uncovered, over low heat 45 minutes.
12
Serve over cooked rice.

143

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 15 ingredients. The key ingredients include: 1 (16 oz.) pkg. dried peas, 1/2 lb. salt pork, 3 c. chopped onion, 1 c. chopped parsley, and more.

Yes, Creole Black-Eyed Peas 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.

Creole Black-Eyed Peas

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