Recipe

Stewed Black Eyed Peas

Ingredients

One 1-pound link andouillle or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic, peeled
5 sprigs fresh thyme
4 bay leaves
3 teaspoons finely chopped fresh parsley leaves
8 cups Chicken Stock
1 pound dried black-eyed peas, rinsed, sorted over, soaked overnight in water to cover, and drained
1 tablespoon minced garlic

Brown the sausage in a large saucepan over medium heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves, and parsley. Cook, stirring, until the onions are wilted, about 5 minutes. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours.
Remove the bay leaves and serve warm.