Black-eyed peas are just not one of my favorite things. I’m a Mississippi girl so I prefer purple hull peas. But black-eyed peas are the thing for New Year’s fare, so I had to do something with them. A few years ago at a New Year’s party I had some black-eyed pea chili. I have no idea what recipe she used, so I made up my own. It’s hearty and healthy, making 4 servings at 433 calories and 9 grams of fat. Adding some sour cream, cheese, and corn chips and you’ve got a meal.
- 1 lb black-eyed peas, raw
- 1 lb turkey sausage, browned and rinsed
- 1 can rotel, undrained
- 1 tbs minced garlic
- 1 tbs dried onion
- 1 tbs oregano
- 1.5 tsp cumin
- 1 tsp chili powder
- 32 oz. beef broth
1. Soak your black-eyed peas overnight. Drain and rinse, and soak again while you prep everything else.
2. Brown and rinse your sausage, then add to the crock pot.
3. Add the rotel, garlic, onion, oregano, cumin, and chili powder.
4. Drain and rinse the peas again, then add to the crock pot.
5. Add the beef stock and stir until well combined.
6. Cook on high for 6 hours.
I don’t know that we can purchase black eyed peas in Calgary, but I’m going to look – this recipe is delicious and I’d like to try it.
Louise, they’re also known as cowpeas (why, I have no idea), so you might be able to find them under that name.
@Louise: black eyed peas are generally available in Canada. I can get them at Bulk Barn and health food stores for example. You can buy them canned in many grocery stores. You would not need to reconstitute them as per Kait’s recipe if you used the canned ones. You could also substitute kidney beans.
@Kait: Ro-tel sounds like a great product. I had to google it. Unfortunately, it’s not available in Canada. I substitute a can of diced tomatoes and add peppers, onions, chillies, etc. to our taste.
Thanks for the ‘why and how to rinse ground beef’ instructions a few months ago. I tried it and it really makes a difference in every recipe that uses ground beef, even the tacos we made last night.
Happy New Year.