New Year's Black-Eyed Peas

Serves: 4
Prep: 2 1/2 hours
*Vegetarian if vegetarian “sausage” is used.

2 qts. water
1 lb dried black-eye peas
1 lb sausage
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 c. tomatoes, chopped and drained
1 1/2 tbsp. hot red pepper flakes, crushed
1 tsp. salt
1 tsp. freshly ground pepper
4 c. vegetable broth
2 tbsp. olive oil
3 c. brown rice, uncooked
Green onions, chopped for garnish

1. In a large pot, place peas in 2 qts. water and bring to a boil over high heat. Boil for 1 minute, then remove pan from heat, cover tightly and let stand for 1 hour.

2. Meanwhile in a skillet, cook sausage, onion, green pepper, and garlic. Pour off fat.

3. Drain water from peas. Place pot back on stove. Add the peas, sausage mixture, tomatoes, red pepper flakes, 1/2 tsp. salt and ground pepper. Bring to a boil, reduce heat and simmer covered fir about 1 1/2 hours (until peas are tender).

4. Meanwhile in another saucepan, bring broth, olive oil, and ½ tsp. salt to a boil. Add the rice. Reduce heat to low and simmer covered for 50 minutes or until rice is tender. Spread rice on a deep platter; pour pea mixture over rice; garnish with green onions and serve.