Creole Black Eyed Peas and Rice

Recipe Commonly Made on New Years Day

 

 

2 1/2
cups dried black-eyed peas
1/2
pound salt pork, diced
1
pound Italian sausage, cooked
3
cups chopped onion
1
cup chopped green pepper
1
cup chopped green onion
1
cup snipped parsley
1
cup tomato sauce
2
cloves garlic, minced
1
tablespoon Worcestershire sauce
1/2
teaspoon pepper
1/2
teaspoon dried oregano
1/2
teaspoon dried thyme
1/4
teaspoon Tabasco
6
cups hot cooked rice

 

 

Rinse the black-eyed peas and place in a large Dutch oven.  Add 8 cups cold water.  Bring to a boil; reduce heat and simmer for 2 minutes.  Remove from heat.  Cover and let stand for 1 hour.  Drain and rinse the peas.

 

Return the peas to the Dutch oven.  Add the salt pork.  Add 6 cups water or enough to cover the peas.  Cover and simmer for 45 minutes.

 

Stir in the sausage, onion, green pepper, green onion, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, oregano, thyme and Tabasco.

 

Bring the mixture to a boil; reduce heat and simmer, covered, over low heat for 45 minutes.  Serve over the hot cooked rice. 

 

Serves 8 to 10.