When dinner needs to be quick, filling, and packed with flavor, this black-eyed pea and sausage skillet is your go-to solution. The smoky richness of sausage, the earthy sweetness of vegetables, and the gentle heat from Tabasco come together with vibrant yellow rice for a meal that’s comforting and satisfying. In under 40 minutes, you’ll have a dish that tastes like it’s been simmering all day.
Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stove Top
Ingredients for Savory Black-Eyed Pea and Sausage Skillet Supper
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1 can black-eyed peas (about 15 oz / 425 g)
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1/2 lb (225 g) sausage
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1/2 cup (75 g) green pepper, chopped
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1/4 cup (40 g) onion, chopped
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1 clove garlic, finely chopped
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14 1/2 oz (410 g) stewed tomatoes
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1/4 tsp (1 g) black pepper
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1/4 tsp (1 g) oregano
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1/4 tsp (1 g) rosemary
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Tabasco sauce, to taste
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1 package Mahatma yellow rice (about 5 oz / 140 g)
How to Make Savory Black-Eyed Pea and Sausage Skillet Supper
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In a large frying pan, cook the sausage over medium heat, breaking it up as it browns. Drain any excess fat. Add the chopped green pepper and onion, cooking for about 5 minutes until softened.
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Stir in the garlic and cook for another minute until fragrant.
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Add the stewed tomatoes, black pepper, oregano, rosemary, and Tabasco to taste. Mix well. Pour in the black-eyed peas with their liquid, stir, cover, and let simmer while the rice cooks.
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Prepare the yellow rice according to the package instructions.
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Spoon the cooked rice into bowls and top generously with the sausage and black-eyed pea mixture. Stir together if desired and serve hot.
A Quick Supper with Big Comfort Factor
This recipe is proof that a hearty, flavorful dinner doesn’t have to take hours. The tender beans, savory sausage, and well-seasoned tomato base pair perfectly with fluffy yellow rice, making each bite a little burst of comfort. Whether it’s a busy weeknight or a casual weekend meal, this skillet supper will quickly find a spot in your regular dinner rotation.
