Black-eyed Peas and Cajun Sausage

8 servings Prep: 15 m Cook: 1 h 30 m Total: 1 h 45 m Beginner
5.0/5 (1)
Black-eyed Peas and Cajun Sausage
When Mom says “Eat your beans”, you are glad she cooked your favorite. This hearty dish combines black-eyed peas, smoked Cajun sausage, onion, and garlic simmered into a rich, savory side. According to a study of nearly ten thousand Americans, a diet containing at least 300 micrograms of the B vitamin folate (found in beans) reduces the risk of stroke and heart disease.

Ingredients

8 servings
  • 1 lbs dried black-eyed-peas
  • 1 lbs Cajun smoked sausage, cut bite-sized
  • 4 cups water
  • 1 medium onion, chopped
  • 1 or 2 cloves garlic, minced
  • 1/4 tsp red pepper
  • salt to taste
  • 3 to 4 chopped scallions (green onion)

Step-by-Step Instructions

  1. Pick (remove any bad peas) and wash peas.
  2. Combine in a sauce pan with sausage, water, seasonings, onions, garlic, and red pepper.
  3. Cover and simmer over low flame for 1 to 1 1/2 hours, or until peas are tender. Add water if needed. You want to have enough water to make thick gravy.
  4. Add green onions (scallions) and serve over rice.

Common Problems and Solutions

Q: Why are my black-eyed peas still hard after cooking?

A: Make sure you're simmering, not boiling. Old peas can also take longer to cook. If your peas are over a year old, they may need an extra 30-60 minutes of cooking time. Add more water as needed and keep the heat low.

Q: Can I soak the peas first?

A: You can, but it's not necessary for black-eyed peas. Unlike other dried beans, they cook relatively quickly without soaking. If you do soak them overnight, reduce the cooking time to 45 minutes to 1 hour.

Tips and Techniques

The smoked sausage adds all the flavor you need, so go easy on additional salt until the end. Taste and adjust after the peas are tender. You want a thick, rich gravy, so don’t add too much water - just enough to keep the peas covered while simmering.

Ingredient Substitutions

  • Cajun smoked sausage: andouille sausage or smoked kielbasa
  • dried black-eyed peas: 3 cans (15 oz each) black-eyed peas, drained
  • red pepper: cayenne pepper or hot sauce

Equipment Needed

  • large saucepan or Dutch oven with lid

Historical Context

Black-eyed peas are a New Year’s tradition throughout the South and especially in Louisiana, symbolizing good luck and prosperity for the coming year. They’re typically served with greens (representing money) and cornbread.