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Stewed Black Eyed Peas

  • Yield: 8 to 10 servings


  • One 1-pound link andouillle or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
  • 1 cup chopped yellow onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme
  • 4 bay leaves
  • 3 teaspoons finely chopped fresh parsley leaves
  • 8 cups Chicken Stock
  • 1 pound dried black-eyed peas, rinsed, sorted over, soaked overnight in water to cover, and drained
  • 1 tablespoon 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.