In Simpsonville, South Carolina, Pauletta Anderson prepares this hearty herb-seasoned combination of sausage, black-eyed peas, tomatoes and green pepper. "Even my sister, who doesn't like black-eyed peas, can't get enough of this delicious dish," she writes.
"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."
Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. —Mary Lou Chernik, Taos, New Mexico
Peg Wilson of Elm Creek, Nebraska provides us with her version of “Texas Caviar” that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.
"A can of black-eyed peas is the main ingredient in this side dish that comes together fast," says Carol Forcum of Marion, Illinois. "It tastes and looks fresh, thanks to the peppers, onions, tomato and celery."
We love picnics here in the Midwest, and this pea salad is a perfect companion for fried chicken, hot dogs or hamburgers. I discovered this delicious recipe so long ago that I forgot where it came from.