Black-Eyed Pea Supper

Submitted by: Karen Todd, MS, RD, LDN
Yield: 4 servings – 1 ½ cup servings

This recipe is adapted to be vegan and has black-eyed peas. These are a traditional “must have” for New Year’s Day in the South. It is easy to prepare which is a good idea for those who have celebrated a bit too much the night before.


  • 1 – 14 oz pkg Gimme Lean® Sausage
  • 1 Tbsp Olive oil
  • 1 cup Onion, chopped
  • 1 cup Green pepper, chopped
  • 1 can Rotel® diced tomatoes and green chilie
  • 1 – 14.5 oz can Diced tomatoes, no salt added
  • 2 – cans Black-eyed peas, no salt added (such as Eden Organic®)
  • 1 tsp Dried oregano
  • 1 tsp Dried rosemary, crushed
  • Black pepper to taste


  1. Lightly brown crumbled veggie sausage in olive oil in a large skillet on medium heat.  (Note: I used a 10” cast iron deep “chicken fryer” pan for everything).
  2. Add peppers and onions and cook and stir occasionally until vegetables are almost tender (about 5 minutes) adding a bit of water if it sticks.
  3. Stir in the Rotel® and tomatoes, undrained.  Add drained black-eyed peas and the oregano, rosemary and black pepper.
  4. Simmer on medium low about 10 minutes until flavors blend and vegetables are tender.
  5. Serve over rice or cornbread.

Nutritionals (per serving)

Calories: 358; Total Fat: 5 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 896 mg; Carbohydrates: 54 g; Fiber: 16 g; Sugar: 7 g; Protein: 24 g; Vitamin A: 498 IU[10% DV]; Vitamin C: 50 mg [83%DV]; Calcium 145 mg [14.5% DV]; Iron: 5 mg [28% DV]