New Year’s Black Eyed Peas with Sausage
This recipe is the key to a delicious New Year's Day and Prosperous year ahead!
Servings 4 people
Ingredients
- 1 Tbsp. olive oil
- ½ cup chopped onion
- 1 small jalapeno pepper stems and seeds removed, chopped, divided
- 6 oz. Kielbasa pork sausage sliced in rounds
- 1 cup chicken or vegetable broth
- 1½ cups water
- 1½ cups fresh shelled black-eyed peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place a medium saucepan on medium-high heat, add olive oil. Add onions, 1 tablespoon jalapeño peppers, and sausage. Sauté vegetables until tender and sausage, approximately 5 minutes.
- Add stock (broth) and water, increase heat and bring to a boil. Add black-eyed peas, return to a gentle boil, reduce heat and simmer for 15-20 minutes or until peas are tender. Season with salt and pepper. Serve, garnished with jalapeno peppers.
Notes
Tiffy’s Tips
- This recipe is for fresh black-eyed peas, not dried.
- You can use any type of cooked sausage, however pork Kielbasa is my personal preference.
- Omit the sausage for a vegetarian version of this dish.
- I love serving with a slice of homemade cornbread.
- Black-eyed peas are considered done when they’re tender enough to be mashed with a fork, but still hold their shape and have a slight bite, to avoid becoming mushy.