Stewed Black-Eyed Peas

1 lb Link andouille; or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
1 c Chopped yellow onions
1/2 ts Salt
1/4 ts Cayenne
4 Cloves garlic; peeled
5 Sprigs fresh thyme
4 Bay leaves
3 ts Finely chopped fresh parsley leaves
8 c Chicken Stock
1 lb Dried black-eyed peas; rinsed, sorted over, soaked overnight in water to cover and drained
1 tb Minced garlic

Brown the sausage in a large saucepan over medium heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook, stirring, until the onions are wilted, about 5 minutes.. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours. Remove the bay leaves and serve warm.

Makes 8 to 10 servings.

Stewed Black-Eyed Peas printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.