Creole Black-Eyed Peas and Rice

Ingredients

• 3/4 cup dried black-eyed peas
• 1 tablespoon butter
• 1/3 lb smoked sausage
• 1/2 onion
• 1/3 green pepper
• 1/2 cup tomato sauce
• 1/3 teaspoon garlic
• 3/4 teaspoon worcestershire sauce
• salt and pepper
• 1 tablespoon parsley
• 1/8 teaspoon oregano
• 1/8 teaspoon thyme
• 3 dashes hot sauce
• white rice

Directions

1. 1

   1. Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.

2. 2

   2. Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.

3. 3

   3. Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.

4. 4

   4. Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.

5. 5

   5. Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.