Total:
16 hr 10 min
(includes overnight soaking time)
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy
Total:
16 hr 10 min
(includes overnight soaking time)
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1 pound dried black-eyed peas
  • 4 cups chicken stock 
  • 1 cup white wine 
  • 1 tablespoon olive oil 
  • 1 large onion, diced 
  • 2 tablespoons minced garlic
  • 1 pound andouille sausage, diced

Directions

Watch how to make this recipe.

Check the beans for any stones or dirt and discard. Put the black-eyed peas in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak overnight.

Drain the black-eyed peas and combine them with the chicken stock and wine in a large saucepan. Bring to a boil and cook, covered, until tender, 45 minutes to an hour.

Meanwhile, heat the oil in a large saute pan over medium heat, tilting the pan to coat. Add the onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add the sausage and cook until just beginning to brown, 3 to 4 minutes.

When the black-eyed peas are tender, stir in the sausage mixture and reduce the heat to a simmer. Let the black eyed peas simmer until the liquid is completely cooked down and thickened, 2 1/2 to 3 hours.

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