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Creole Black Eyes And Rice

Ingredients:

• 1 16 oz. package dried black eye peas
• 1/2 lbs salt pork or 1 ham hock
• 3 cup chopped onion
• 1 bunch green onions, chopped
• 1 cup fresh parsley, chopped
• 1 cup green pepper, chopped
• 2 cloves garlic, pressed
• 1 to 1-1/2 tsp red pepper
• 3 dashes hot sauce
• 1 Tbsp Worcestershire sauce
• 1 8 oz. can tomato sauce
• 1/4 tsp dried whole oregano
• 1/4 tsp dried whole thyme
• 2 lbs smoked sausage, cut into 1-inch pieces
• Hot cooked rice

Preparation:

Sort, wash, and soak peas overnight. Drain. Into stock pot, add peas, salt pork or ham hock and cover with water. Cover and cook over low heat 1 hour. Add onion, green onions, parsley, green pepper, garlic, red pepper, hot sauce, Worcestershire sauce, tomato sauce, oregano, and thyme.

Cover and cook over low heat for 1 hour, stirring occasionally. Add sausage. Cover and cook over low heat for 1 hour, stirring occasionally. Serve over hot rice.

Servings: Print This Page