1 cup dried black-eyed peas
1 pound sausage
1 vidalia onion, chopped
1.5 cups dry white rice
0.5 teaspoon ground black pepper
0.5 teaspoon powdered cayenne or chipotle
0.5 teaspoon cumin
0.5 teaspoon thyme, rosemary, or sage
0.5 teaspoon salt
1 bay leaf
Soak washed peas in cold water overnight.
Brown the sausage over medium-high heat. Set aside and reserve the liquids. Cook onion in the sausage liquids for 6-8 minutes over medium heat, until the onion turns translucent. Add powdered spices while the onion cooks.
Add 6 cups water and bay leaf and sausage and bring to a boil. Boil 10 minutes and add peas. Keep at a low boil for 25 minutes, uncovered, until peas are almost tender. Add rice and simmer, covered, for 20 minutes.
Stop cooking. Remove from heat, keeping the lid on, for 5 minutes. Toss with fork and serve hot.
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