Black eyed peas with sausage

Are you searching for a meal that’s both comforting and quick, packed with flavor, and surprisingly good for you? Look no further than black eyed peas with sausage! This delightful dish combines hearty, earthy black-eyed peas with savory, often smoky sausage, creating an irresistible combination that is perfect for any occasion. It’s a recipe that’s become a weeknight staple in my home, offering a taste of tradition without a lengthy time commitment. Get ready to discover your new favorite go-to meal!

Why You Will Love This Recipe

For as long as I can remember, a pot of black eyed peas with sausage simmered on the stove during New Year’s Day. It wasn’t just about the promise of good luck for the year ahead; it was the intoxicating aroma that filled our home, signaling warmth, family, and togetherness. My grandmother, with her knowing smile, would insist everyone had at least a spoonful. This recipe isn’t just about recreating that taste; it’s about bringing that same feeling of comfort and connection to your own table, proving that quick, healthy, and flavorful meals can also be imbued with cherished memories.

Ingredients

Here’s what you’ll need to make a delicious black eyed peas with sausage dinner:

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced (andouille or kielbasa work well)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions for Making the Recipe

Follow these simple steps to create a hearty and flavorful black eyed peas with sausage dish:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add the rinsed and drained black-eyed peas, diced tomatoes (undrained), dried thyme, and smoked paprika to the pot. Return the cooked sausage to the pot.
5. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, or longer if you prefer. This allows the flavors to meld beautifully.
6. Season with salt and black pepper to taste. If the mixture is too thick, add a little more broth. Serve hot, garnished with fresh chopped parsley.

Quick Black Eyed Peas with Smoked Sausage

A hearty, flavorful, and incredibly quick weeknight dish combining savory smoked sausage with earthy black-eyed peas. It delivers a taste of tradition without a lengthy time commitment.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Dish, Stew

Cuisine: American, Comfort Food, Southern

Ingredients Equipment Method Notes

Ingredients

  

The Core Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage sliced (andouille or kielbasa work well)
• 2 cans black-eyed peas 15-ounce each, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 can diced tomatoes 14.5-ounce, undrained

Aromatics and Seasoning

• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Garnish

• Fresh parsley chopped, for garnish

Equipment

• Large Pot or Dutch Oven

Method

 

1. Brown Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
   1 tablespoon olive oil, 1 pound smoked sausage
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
   1 medium yellow onion, 2 cloves garlic
3. Add Liquid and Peas: Pour in the chicken or vegetable broth and bring to a simmer, scraping up any browned bits. Add the rinsed and drained black-eyed peas, diced tomatoes (undrained), dried thyme, and smoked paprika to the pot. Return the cooked sausage to the pot.
   2 cans black-eyed peas, 4 cups chicken or vegetable broth, 1 can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika
4. Simmer and Finish: Bring the mixture back to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least **20-30 minutes**, allowing the flavors to meld beautifully. Season with salt and black pepper to taste. If the mixture is too thick, add a little more broth. Serve hot, garnished with fresh chopped parsley.
   Salt and black pepper, Fresh parsley

Notes

Browning the sausage is key to building a flavorful foundation for the dish, as the drippings infuse the aromatics.

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