Yield: 1 servings
|8 ounces||Dried blackeyed peas|
|1 tablespoon||Black pepper|
|2 tablespoons||Garlic salt|
|2 tablespoons||Chili powder|
Cover the blackeyed peas in water and soak overnight. Drain peas.
Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms.
Edith King of Blackshear, Georgia.