I made a different version of Hoppin' John for dinner, complete with Black eye peas, rice, and collards. At the last minute I added Sauerkraut as a side...not a good thing to spring on your family who has never eaten it! LOL (I like it)
Spicy Black-Eyed Peas and Rice (with Ground Turkey)
Homemade cornbread, from scratch
Sauerkraut (won't do that again from a can!)
Spicy Black-Eyed Peas and Rice
by JeriBinNC (www.recipezaar.com)
2 C. cooked brown rice
1/2 bell pepper, chopped (saute first)
1/2 tsp. Oregano
1/2 tsp. Rosemary
1/4 salt (opt.)
1/8 tsp. Cayenne Pepper
1 med. onion chopoped
1 garlic clove, minced
1 (14 1/2 oz) can diced tomatoes with juice
1 cup tomato sauce
1 (15 oz) can black-eyed peas, rinsed and drained
1. Mix all ingredients together in a large skillet.
2. Bring to a boil, stirring frequently.
3. Cover, reduce heat and simmer for 10 min our until heated
4. This is a versitle recipe, feel free to use different seasonings or beans.
I added some ground turkey (we don't eat pork), used dry beans that I had already cooked, and also used some fresh Rosemary that's in our kitchen window.
Mrs. Dee Peterson