Did you know that black-eyed peas are also known as cowpeas? I didn’t! I’ve eaten these things for years and never knew that. That means there are chickpeas (garbanzo beans) aaannnd cowpeas…huh. Also, black-eyed peas aren’t even really peas, they’re beans! There are some random food facts for today. You’re welcome.
Anyway, I asked my hubby to grab a few bags of dry beans for the pantry since I assumed a state-wide quarantine was imminent and I didn’t want to haul 3 boys to the grocery store so they could touch every germy surface (I cringe at that without a pandemic virus lurking). He had to go to 3 stores to get just a few bags! Normally when I buy dry beans, there are more than plenty and I’ve often been asked how in the world to use them. My husband is a huge fan of beans and cornbread (he asks for it on his birthday every year), so I’ve been making them for a while and this recipe suits many types of dry beans, though we mostly stick to pinto, Great Northern, and black-eyed peas.
You may be thinking, “ugh, beans as a meal?!” Trust me, I used to think the same thing. But made the right way, these protein-packed gems are delicious. They’re even kid-approved (at least in my house). I mean, if you add sausage or bacon, what could go wrong? Top the with our Quick-Pickled Onions and you’ve got an easy, filling, and wildly inexpensive meal, hopefully with a few leftovers for tomorrow…if you’re lucky.
I would recommend a heavy-duty dutch oven like this one for jobs like this. Plus, they’re super stylish and make you look like a pro.
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Smoky Black-Eyed Peas
Ingredients
- 1 pound black-eyed peas
- 1-2 smoked sausage links about 4-6 oz (ham or bacon would also work here)
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 qt chicken stock
- 2 cups water
- Salt and pepper to taste
- Quick-Pickled Onions optional, but totally worth it
Instructions
- Rinse, sort, soak, and drain beans according to package directions. I used the quick soak method, so I rinsed, sorted, and placed the beans in a 5qt pot about half full of filtered water. I brought all of this to a boil with the lid on. Once boiling, I removed the pot from the heat and let it sit for 1 hour. Then, I drained and rinsed the beans in a colander. Now, we're up to speed!
- While the beans are draining, add chopped onion and sausage to the pot and saute for about 5 minutes. Add garlic, and saute about 30 seconds. Add the beans, bay leaf, chicken stock, and water to pot. Bring to a boil then reduce to simmer on low heat. Simmer for roughly 1.5 hours, covered, until beans are tender. Add salt and pepper to taste. Simmer for another 10-15 minutes at low-medium heat to allow some of the liquid to reduce and thicken.
- Ladle into bowls and top with pickled onions, if desired. Enjoy!!