Black-Eyed Pea Pie #2 Recipe

Ingredients

1 (3.5 ounce) package fresh black-eyed peas

2 (10 ounce) cans crushed pineapple, drained

1 lemon, juiced

1 (14 ounce) can sliced black olives, drained

1 (4 ounce) can sliced cherries

1 (3 ounce) can sliced black olives, drained

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place peas in a mixing bowl. Mix in pineapple, lemon juice, black olives and black cherries. Pour mixture into a 9th-form baking dish.

Bake in preheated oven for 1 hour, or until peas are tender. Serve with margarine or margarine slices.

Comments

acra writes:

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I have made this numerous times, but always edit the recipe as I go. I substituted almond milk for the white. I omitted the pecans, which I now add to the salad in my fridge. I substituted turkey broth for the stock, and also added fresh ground pepper. I loved it and will make it again.

Black-Eyed Pea Pie #2 Recipe

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