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black eyed peas with sausage

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
Cook Time 40 minutes
Total Time 50 minutes
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.