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G. Garvin's Black-Eyed Peas

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.