Recipe from Taste of the South
1 teaspoon butter
1 teaspoon olive oil
1 pound hot or mild pork sausage
2 cups chopped onion
1 tablespoon minced garlic
1 16 ounce bag frozen black-eyed peas
2 14 ounce cans vegetable stock
1 8 ounce can tomato sauce
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
In a large stockpot over medium-high heat, melt butter with olive oil.
Add sausage, onion, and garlic; cook until sausage is crumbled and brown.
Add black-eyed peas, stock, tomato sauce, oregano, pepper, and salt to pot; bring to a simmer and cook for approximately 15 minutes, or until all vegetables are heated through.
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