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Reviewed Black-Eyed Peas Supper
"I've made this one several times but slightly different. I use 2 cans of black eye peas, 2 cans tomatoes, I also use ground rosemary (use a coffee grinder). I don't do the cornbread. I top it with cheddar cheese. I also don't like mushy black eye peas and so I add the peas 10 minutes before it's done."
Feb 8, 2012 on Food.com
Saved Recipe Shredded Chicken for Enchiladas, Tostadas, Tacos... by JT'sMom
Oct 1, 2010 on Food.com