This popular southern dish gets a hint of smoke, and loaded with sausage for a Smoky Black-Eyed Peas and Sausage meal that is low carb and delicious!
Last week I shared our recipe for Simple Southern Collard Greens. Of course I had to follow with another southern must, black-eyed peas. There are many stories of why we eat black-eyed peas on New Years, but I’ll just go with the reason..to bring us good luck!
Just like with the collard greens, this again was new territory for me. The only thing I’ve ever cooked for my family that I’m not a fan of has been salmon. I only do this because every time I’m hoping that I’ve reached that mark of my taste buds changing. So far no such luck. Anyway.
These black-eyed peas…I went back and forth on how to cook them. I remember so many times my mother buying a bag of beans, putting them on to cook, and she would get busy and they would burn…almost every.single.time. Don’t get me wrong, my mother was a freaking awesome cook. She just had a way of getting caught up in a good book, or watching Oprah, and forgetting about the beans. I knew that I didn’t want to burn these beans.
I knew that there needed to be some sort of meat, like a hamhock or something. Since we were already having hog jowl with this meal, I wanted something other than a pork product. I went with smoked beef sausage. I found a few different recipes for sausage and black-eyed peas, but I wanted mine to be awesome. Not that the others weren’t. I just didn’t want to tend to beans all day long. And, I didn’t want to worry about adding water or stock all the time. So I just went with a slotted spoon for serving, and cooked these up with lot’s of stock. They are simply the best black-eyed peas that my kids have ever tasted! < —- Remember, I’m picky y’all…I didn’t have anything to compare them too. Lucky for me, Zack and the girls eat most everything, and can tell me when things can compare to other dishes they’ve eaten.
Smoky Black-Eyed Peas and Sausage
- 2 tablespoons oil - I used canola
- 1 pound smoked beef sausage
- 1 pound dried black-eyed peas rinsed and drained
- 1/2 cup chopped sweet onion
- 1 tablespoon minced garlic
- 1 teaspoon liquid smoke - or to your preference
- 8 cups low sodium chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon dried thyme
- 2 bay leaves - remove before serving!
Slice the sausage in 1/4 to 1/2 inch rounds. Set aside.
Heat the oil in a large pot over medium heat.
Add the sausage. Cook and stir occasionally until sausage is slightly browned. 2 to 3 minutes should do.
Stir in the chopped onion, minced garlic, bay leaves, thyme, salt, and cayenne to the pan. Cook until the onion begins to soften. About 5 minutes.
Pour in the chicken stock, liquid smoke, and black-eyed peas. Bring to a boil.
Reduce heat and simmer for 2 hours, or until the peas are tender.