Black-Eyed Pea Sausage Dip
3 tablespoons unsalted butter
1 large onion
4 stalks celery
salt and ground black pepper to taste
1 (12 ounce) package reduced fat pork sausage
3 (15.5 ounce) cans black-eyed peas
2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
Cook on Low until black-eyed peas are tender, about 16 hours.
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