Fresh purple hull or black-eyed peas grow so well in the South, and they make a delicious meal. If you can't find fresh shelled peas, use frozen.
Ingredients:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 4 cups fresh purple hull peas
- 1 quart chicken broth
- 12 to 16 ounces spicy andouille-style sausage or similar spicy smoked sausage
- salt and pepper, to taste
Preparation:
In a medium skillet, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer for 30 minutes.
Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender. Uncover and simmer briskly for about 5 minutes to reduce slightly. Add salt and pepper, as needed. Serve with cornbread.
Serves 4 to 6.
Related Recipes
Hoppin' John
Happy New Year Peas
Hoppin' John II
Black-Eyed Pea Loaf
Black-Eyed Pea Salad
Black Eyed Peas and Smoked Picnic
Black Eyed Peas with Ginger
Pork Recipes Index
Beans, Legumes
Ham Recipes Index
Main Dish Casseroles
Crockpot Pork and Ham Recipes
Black-Eyed Peas Index
Crockpot Pork and Ham Recipes
