Black Eyed Peas Sausage
A hearty and nourishing dish of black eyed peas combined with sausage, herbs, and spices that brings warmth and comfort to any meal.
Ingredients
Main Ingredients
- 1 cup black eyed peas Rinsed and soaked overnight
- 1 pound sausage (Italian or smoked) Cooked until browned
- 1 medium onion, diced Adds sweetness and depth
- 2 cloves garlic, minced Enhances flavor
- 4 cups chicken broth Can use vegetable broth for a vegetarian option
- 1 teaspoon thyme
- 1 teaspoon cumin
- to taste Salt and pepper
Garnish
- to taste Chopped green onions Optional for garnish
Instructions
Preparation
- Rinse and soak the black eyed peas overnight. Drain to remove excess starch.
- Dice the onion and mince the garlic.
Cooking
- In a large pot over medium heat, cook the sausage until browned and crispy. Remove and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.
- Add the drained black eyed peas, chicken broth, thyme, cumin, salt, and pepper to the pot. Stir to combine.
- Increase the heat to bring the mixture to a boil, then reduce the heat to let it simmer.
- Cover and simmer for about 1 hour, or until the black eyed peas are tender, checking occasionally.
- Stir in the cooked sausage and let it heat through.
- Adjust seasoning to taste before serving.
Serving
- Serve warm, garnished with chopped green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan or microwave, adding a bit of broth or water if needed to loosen.