Recipe by Graden
"I never like black-eyed peas until I tried this recipe. It is quite filling, a meal in itself. You can substitute hot Italian sausage in place of chorizo, and, if desired, you can use only a bottom crust to make it a single crust pie."
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button mushrooms, sliced
salt and ground black pepper to taste
onion, thinly sliced
chorizo sausage, casings removed and crumbled
jalapeno pepper, ribs and seeds removed, finely chopped
fresh spinach, washed, stems removed
drained and rinsed canned black-eyed peas
Monterey Jack cheese, grated
pastry for a 10-inch double crust pie
I bought some black eyed peas at the farmers market today so I thought I'd give this recipe a go. It was very tasty! I touch rich for my blood but good none the less. I followed the recipe exactly. Thanks for sharing!
We made this last night and thought it pretty tasty, even though I messed up and processed all the peas! The only thing that will probably keep this from becoming a regular dish for is that it takes a little longer than we usually spend on an evening meal.
We both loved this just the way the recipe was written, except using dried, cooked black eyed peas instead of canned.
Everyone loved this recipe - hubby and kids (teenager all the way to a four-year-old) couldn't stop eating this. I made two pies and they finished them both :) I didn't use canned peas, I used frozen and slow cooked them overnight adding my own seasonings. I was hesitant at first, but after my teenager said that this is a dish I should bring to our big family Thanksgiving dinner because everyone would love it, I knew it was a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Pea Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 404
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