Are you searching for a hearty, flavorful, and incredibly satisfying meal that brings warmth to your soul? Look no further than black eyed peas with sausage! This classic Southern-inspired dish is a delicious and budget-friendly staple that’s perfect for a cozy weeknight dinner or a crowd-pleasing gathering. Forget complicated recipes; this easy-to-follow guide will show you how to create a rich, smoky, and utterly irresistible pot of black eyed peas with sausage that will have everyone asking for seconds.
Key Ingredients for Black Eyed Peas with Sausage
To whip up this amazing black eyed peas with sausage, you’ll need a handful of accessible and flavorful ingredients. Each component plays a crucial role in building the dish’s incredible depth of flavor.
- 1 pound (about 2 cups) dried black eyed peas: Soaked overnight or quick-soaked (see tips below). Soaking helps reduce cooking time and makes them more digestible.
- 1 tablespoon olive oil or vegetable oil: For sautéing.
- 1 pound smoked sausage (andouille, kielbasa, or your favorite type), sliced into ½-inch rounds: The star of the show, bringing that essential smoky, savory flavor.
- 1 large yellow onion, chopped: Provides a sweet and aromatic base.
- 2 celery stalks, chopped: Adds a subtle crunch and earthy flavor.
- 1 green bell pepper, chopped: Contributes a fresh, slightly bitter note that balances the richness.
- 4 cloves garlic, minced: Essential for a pungent, aromatic kick.
- 6 cups chicken broth (or vegetable broth for a vegetarian option): The liquid base for cooking the peas and developing the broth.
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds a touch of acidity and sweetness.
- 1 bay leaf: Infuses a subtle, herbal aroma.
- 1 teaspoon dried thyme: A classic herb that complements the smoky sausage and peas.
- ½ teaspoon smoked paprika: Enhances the smokiness and adds a beautiful color.
- ¼ teaspoon cayenne pepper (optional, for a kick): If you like a little heat.
- Salt and freshly ground black pepper to taste: Season generously throughout the cooking process.
- Fresh parsley or green onions, chopped (for garnish): For a touch of freshness and vibrant color.
How to Make Black Eyed Peas with Sausage
This black eyed peas with sausage recipe is incredibly easy to make, delivering a delicious and satisfying meal with minimal fuss. Featuring tender black eyed peas simmered in a rich, smoky broth with savory sausage and aromatic vegetables, it’s a dish that warms you from the inside out. With a total preparation and cooking time of approximately 1 hour and 15 minutes (plus soaking time for peas), it’s perfect for a weeknight dinner!
Step-by-Step Instructions:
- Prepare the Black Eyed Peas: If using dried black eyed peas, rinse them thoroughly under cold water.
- Overnight Soak Method: Place the rinsed peas in a large bowl and cover with 3-4 inches of cold water. Let them soak at room temperature for at least 8 hours or overnight. Drain and rinse before use.
- Quick Soak Method: Place the rinsed peas in a large pot and cover with 3-4 inches of cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain and rinse before use.
- Brown the Sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Aromatics: Add the chopped onion, celery, and green bell pepper to the pot with the remaining sausage fat. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
- Combine Ingredients: Add the soaked and drained black eyed peas to the pot. Pour in the chicken broth and diced tomatoes (undrained). Add the bay leaf.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the black eyed peas are tender. Stir occasionally to prevent sticking.
- Return Sausage and Season: Once the peas are tender, stir the reserved browned sausage back into the pot. Season generously with salt and freshly ground black pepper to taste. Continue to simmer for another 5-10 minutes to allow the flavors to meld.
- Serve: Remove the bay leaf before serving. Garnish with fresh parsley or chopped green onions, if desired.
Black Eyed Peas with Sausage
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced sausage and cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside, leaving rendered fat in the pot.1 tbsp olive oil, 1 lb smoked sausage
- Add onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.1 medium onion, 2 celery stalks, 1 green bell pepper, 3 cloves garlic
- Stir in the drained and rinsed black eyed peas, chicken broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Bring to a simmer.2 cans black eyed peas, 4 cups chicken or vegetable broth, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 bay leaf
- Return the cooked sausage to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the flavors have melded and the peas are tender.1 lb smoked sausage
- Remove the bay leaf. Season with salt and black pepper to taste.1 bay leaf, to taste salt, to taste black pepper
- Serve hot, optionally over cooked rice and garnished with fresh parsley or green onions and a dash of hot sauce.cooked rice, fresh parsley or green onions, hot sauce
Notes
Why You’ll Love This Black Eyed Peas with Sausage
You are going to absolutely adore this black eyed peas with sausage for so many reasons! The main highlight is undoubtedly the incredible depth of flavor; the smoky sausage perfectly complements the earthy black eyed peas, creating a comforting and robust dish that’s both hearty and satisfying. Beyond its fantastic taste, making this recipe at home is a brilliant way to save money compared to dining out, offering a wholesome, homemade meal for a fraction of the cost. The magic truly happens with simple, flavorful ingredients like bell peppers, thyme, and a touch of smoked paprika, which elevate each spoonful into a memorable experience. It’s a dish that stands proudly alongside other Southern favorites, much like a classic Hoppin’ John, but with its own unique and irresistible charm.
So, why not give this amazing recipe a try tonight? You’ll be amazed at how simple it is to bring such comforting flavors to your table. If you enjoyed this, be sure to check out our other one-pot recipes for more easy and delicious meal ideas!
What to Serve Black Eyed Peas with Sausage With
Black eyed peas with sausage is a complete meal on its own, but it truly shines when paired with a few complementary sides. The rich, savory flavors of the dish benefit from fresh, bright, or starchy companions.
- Cornbread: A classic Southern pairing! The sweet, crumbly cornbread is perfect for soaking up the flavorful broth.
- Collard Greens or Braised Kale: These earthy, slightly bitter greens offer a perfect counterpoint to the richness of the sausage and peas.
- Rice: Steamed white or brown rice is excellent for serving the black eyed peas over, adding extra substance to the meal.
- Hot Sauce and Pickled Jalapeños: For those who like extra heat and a tangy kick, a dash of your favorite hot sauce or a few slices of pickled jalapeños are a must.
- Simple Green Salad: A light, refreshing salad with a vinaigrette dressing can cut through the richness and cleanse the palate.
Top Tips for Perfecting Black Eyed Peas with Sausage
Achieving the perfect pot of black eyed peas with sausage is easy with these helpful tips, ensuring a delicious outcome every time, whether you’re a beginner or a seasoned cook.
- Soaking is Key (Mostly): While some recipes skip it, soaking dried black eyed peas generally leads to faster, more even cooking and can reduce digestive discomfort. If you forget to soak, you can still cook them, but they may take longer and require more liquid.
- Don’t Rush the Sauté: brown the sausage properly and allow the “holy trinity” (onion, celery, bell pepper) to soften thoroughly. This step builds the foundational layers of flavor that make this dish so comforting.
- Adjust Broth to Your Liking: The amount of broth can be adjusted to achieve your desired consistency. If you prefer a thicker stew, use slightly less broth. For a soupy consistency, you might add a bit more water or broth towards the end of cooking.
- Season as You Go: Don’t wait until the very end to season. Taste and adjust salt and pepper after adding the broth and again before serving. Remember, smoked sausage is already salty, so adjust accordingly. A a dash of apple cider vinegar or a squeeze of lemon juice at the end can brighten up the flavors.
- Spice It Up (or Down): If you love heat, feel free to increase the cayenne pepper or add a pinch of red pepper flakes. If you prefer milder flavors, omit the cayenne entirely.
- Ingredient Substitutions:
- Sausage: Andouille is traditional for its spice, but kielbasa, chorizo, or even a good quality chicken or turkey sausage will work beautifully. For a vegetarian version, use a plant-based sausage and vegetable broth, or simply omit the sausage and add more vegetables like carrots or mushrooms.
- Dried vs. Canned Peas: While dried peas offer the best texture and flavor, you can use canned black eyed peas in a pinch. Drain and rinse two (15-ounce) cans and add them during the last 15-20 minutes of simmering, adjusting broth as needed.
- Let it Rest: Like many stews, this dish benefits from sitting for 10-15 minutes off the heat before serving. This allows the flavors to deepen and meld even further.
Storing and Reheating Tips
One of the great things about black eyed peas with sausage is it tastes even better the next day! Proper storage and reheating will ensure you can enjoy this comforting dish for days to come.
- Refrigeration: Allow the black eyed peas with sausage to cool completely to room temperature (within 2 hours of cooking). Transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes beautifully, making it excellent for meal prep! Once cooled, transfer portions into freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating (Stovetop): For the best results, reheat on the stovetop over medium-low heat. If the mixture is too thick, add a splash of chicken broth or water to thin it out to your desired consistency. Stir occasionally until heated through.
- Reheating (Microwave): For individual portions, place in a microwave-safe bowl and cover loosely. Heat in short intervals (1-2 minutes) and stir in between until thoroughly heated. Be careful not to overheat, as this can make the peas mushy.
Final Thoughts
There you have it – a truly comforting and incredibly flavorsome pot of black eyed peas with sausage that’s guaranteed to become a household favorite. This recipe isn’t just about delicious food; it’s about creating warmth, bringing people together, and enjoying the simple pleasures of a hearty, homemade meal. Whether you’re making it for a special occasion or just a cozy night in, the rich, smoky flavors and tender texture are sure to impress. So go ahead, gather your ingredients, follow these steps, and prepare to fall in love with this classic Southern dish. Your taste buds (and your budget!) will thank you.