Greek Black Eyed Peas

black eyed peas in 6 quart casserole

Yields: 10 servings
Prep time: 5 min
Cook time: 2 hr

Ingredients
• 1 pound dry black eyed peas
• 1 yellow onion (chopped)
• 6 sticks celery (chopped)
• 5 carrots (peeled and chopped)
• 6 cloves garlic (finely diced)
• 1 - 8 ounce can tomato sauce
• 1½ teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons oregano
• 1 Anaheim pepper (sliced)
• 8 ounces package Italian sausages
• French bread roll (toasted and sliced)

TOOLS NEEDED: (CLICK TO PURCHASE)

INDUCTION 21 STAINLESS STEEL CASSEROLE (6 QT.)	KITCHENGEAR NONSTICK FRY PAN (11 IN.)

1. Fill the pot halfway with water and add in the black eyed peas. Bring to a boil over medium heat and boil for 1 minute. Strain with a strainer.

straining black eyed peas stainless steel strainer

2. Add the peas back to the pot along with 4 quarts of water, celery, carrots, garlic, and onion. Cook for 1 hour on medium-low heat.

veggies to black eyed pea soup in 6 quart casserole

3. Add salt, pepper, tomato sauce and oregano. Cook for 10 minutes before adding the sliced pepper. Cover and cook for another 30 minutes on low heat.

season black eyed peas soup in induction 21 stainless steel casserole