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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
HOPPIN’ JOHN

Stephanie Miller, Blount County
8 ounces smoked sausage
1/2 green pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can black eyed peas
2 cups water
2 teaspoons dried thyme
1 teaspoon Cajun seasoning
2 cups uncooked rice

Cook rice according to directions. Sauté sausage in skillet until brown. Add pepper, onion, and garlic. Sauté two minutes. Add black-eyed peas (and liquid), water, thyme and Cajun seasoning. Bring to boil. Let simmer 15-20 minutes. Serve over rice.





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