Photo by Gina Moore
1 pound dried black-eyed peas*
2 andouille sausages, sliced
2–3 tablespoons olive oil
1 onion, diced
1–2 stalks celery, diced
1 red bell pepper, diced
2 garlic cloves, minced
4 cups unsalted chicken stock
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of cayenne pepper
1 cup frozen, sliced okra
2 green onions (white and green parts), thinly sliced
Prepare dried peas either by soaking overnight in water or by boiling 5 minutes and then letting them sit in hot water for 1–2 hours. Drain, rinse and set aside.
In a large skillet over medium heat, brown sausage slices on both sides. Drain on paper-towel-lined platter, and set aside. To the same skillet, add oil, and saute onion, celery and bell pepper until tender. Add garlic, and cook an additional minute.
In a large pot over medium-low heat, add peas, sauteed vegetables, stock,* salt, pepper and cayenne. Simmer until peas are tender, about 1 hour.* Stir in sausage and okra; cook just until okra is heated through but not mushy, about 5–6 minutes. Transfer to serving bowl, and sprinkle with green onions. Serve over rice or with cornbread.
* You can use frozen black-eyed peas in this recipe, but if you do so, do not soak them overnight or cook them ahead. Add them to the large pot with the sauteed vegetables, but reduce stock to 1 cup, and reduce simmering time to 10 minutes.
Homemade cornbread – Don’t be so quick to reach for the box mix when you can have this made-from-scratch version, flavored with green onion and shredded cheese.