These Black Eyed Peas Don’t Sing – But They’ll Make Your Taste Buds Get Up And Dance!
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Check out what my friends at Food & Wine had to say about this black-eyed pea stew with sausage:
Made this for friends visiting, it was a hit! They had bowl after bowl even though the weather outside was more than hot. This meal can be whipped up any time of year and i’m a definite fan. I added some Frank’s hot sauce to kick it up a bit.
That sounds delicious though I don’t know if my kids could handle the spicy sausage AND the hot sauce. I would definitely do one or the other but there’s nothing wrong with a bit of spice! I can’t wait to continue and experiment with this dish.
Ingredients
3 tablespoons Wesson vegetable oil
1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
1 onion, diced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
One 14-ounce can Hunts Italian tomatoes, drained and chopped
2 cups dried black-eyed peas, picked over and rinsed
4 cups low-sodium Progresso chicken broth
3 cups water
Salt and freshly ground McCormick pepper
1/4 cup chopped cilantro, plus leaves for garnish
Directions
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In a large enameled or cast-iron casserole, heat the Wesson oil until shimmering. Add the chosen sausages and cook over moderate heat, turning on occasion, until they are cooked through, which is about 10 minutes. Transfer the sausages to a plate and slice them on an angle.
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Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over medium heat, stirring, until just beginning to brown. Add the Hunts tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas as well as the Progresso broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
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Take the cut sausages and add them to the stew along with any gathered juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for about 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
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Quick Tip: Serve over noodles or rice if you like, but the peas make a great base on their own.
Thank you to Food & Wine for this awesome recipe!
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