Black-Eyed Peas


1 lb. black-eyed peas
10-12 cups water
2 tbsp. vegetable oil
1 large onion, chopped
1 bell pepper,  chopped
2 tsp. Cajun seasoning
Salt and black pepper to taste
1 lb. smoked sausage or andouille
1/2 cup parsley
2 bay leaves
Ham bone or ham hock


Heat oil in large pot on medium-high heat. Add onions and bell pepper. Saute until wilted, about 5 minutes.

Slice the sausage into 1/2-inch pieces and brown in a heavy skillet. Add sausage to the beans. Add the hambone, peas, and seasonings. Add enough water to cover peas and bring to a boil.

Reduce to a simmer and cook one hour or until the peas are creamy and tender. Add additional water if necessary during cooking.

Serve over rice.

By: Cajun Dictionary – B « Cajun Daughters Array on June 21, 2011
Not rated

[…] Black-eyed peas – A variety of field pea that is popular in Cajun country and eaten with rice.  We eat black-eyed peas on New Year’s Day for good luck in the coming year (and cabbage with a dime placed in it.  Whoever gets the dime it is believed will be wealthy in the coming year.) Recipe:  Black-Eyed Peas […]

sign in or register to comment