Black-Eyed Pea Stew with Sausage Recipe

Gail Simmons makes this straightforward however luscious stew with black-eyed peas, which, in contrast to other forms of dried beans, prepare dinner like a attraction with out pre-soaking. As a substitute, they turn out to be comfortable and creamy (whereas absorbing all of the flavors within the pot) in slightly over an hour for a thick, comforting bowlful. The flavorful tomato-based broth will get a kick from sliced jalapeños and spicy Italian sausage.

A tackle custom

Black-eyed peas are a mainstay within the American South, and Simmons takes some cues from Southern delicacies for her flavorful stew. She builds her taste base on basic aromatics and pairs the beans with pork — although as a substitute of the smoked pork or sausage you may discover in soul meals or Cajun delicacies, she makes use of sizzling Italian sausage for extra zing. The jalapeño, cilantro, and canned tomatoes is perhaps much less conventional in Southern cooking, however are frequent in related Latin American dishes. These black-eyed peas could be scrumptious with rice — a basic pairing all over the world — or Southern-style cornbread.

Notes from the Meals & Wine Check Kitchen

In case you don’t love the warmth, candy Italian sausage is a high-quality substitute for the spicy hyperlinks used right here.