- 1 lb dried black eyed peas, soaked according to instructions below
- 2 tbsp grapeseed or extra virgin olive oil, divided
- 1/4 cup minced shallot (1 medium shallot, outer skin removed and chopped into small pieces)
- 3 tsp minced garlic (about 3 cloves of garlic)
- 1/2 tsp salt (more to taste)
- 1 tsp ground black pepper
- 2 tsp smoked paprika
- 1/4 – 1/2 tsp ground cayenne (to taste)
- 5 cups chicken stock
- 1 cup Asian Short Rib Sauce (*See note for substitutions)
- 1/2 tsp baking soda
- 2 bay leaves
- 12 oz Andouille Sausage
- About 3 cups of cooked rice, for serving (allowing for about 1/2 cup of rice per serving)
*Prepare dried black eyed peas by soaking them in water before cooking. To soak beans in water overnight: Rinse beans in a colander set in the sink, then place in a large bowl and cover with water. Put the beans in the refrigerator to let soak for up to 24 hours. Drain and rinse the peas. Quick-Soak method: Rinse beans in a colander set in the sink, then put them in a saucepan and cover with water. Set the pan over high heat, bring the water to a boil; let boil for 2 minutes. Remove the pan from the heat, cover, and let the peas soak for 1 hour. Drain and rinse the peas.
- Add 1 tablespoon of oil, minced shallot, and garlic a large saucepan or dutch oven. Set over medium heat and cook until soft, about 3 – 4 minutes. Add salt, pepper, paprika, and ground cayenne, and cook for 1 minute longer, stirring constantly.
- Add the chicken stock, Asian Short Rib Sauce (see note below for substitutions), and baking soda. Turn the heat to high and bring to a boil. Stir in the black eyed peas and the bay leaves. Cover the pot and adjust the heat to maintain a gentle simmer. Cook, stirring every once in a while, until the beans are very soft and falling apart, about 2 hours. (Cooking time might vary – See note.)
- While the beans cook, cut the andouille sausage into 1/2-inch thick slices. Heat the remaining tablespoon of oil in a large skillet set over medium heat. Add the sausage and cook, turning the pieces over every now and then, for 5-10 minutes, until the sausage is well browned. Remove from the heat.
- When the black eyed peas are soft and falling apart, taste and add more salt if desired. Stir in the cooked andouille sausage and serve over rice.
- This recipe is a delicious way to use up leftover sauce from Slow Cooker Asian Short Ribs. However, you can substitute the following ingredients for the short rib sauce if you prefer: 1/4 cup soy sauce, 3/4 cup chicken broth, 2 tbsp dark brown sugar, 1 tbsp grated fresh ginger, 1 tbsp toasted sesame oil, 2 tbsp chili garlic sauce. Stir all the ingredients together, then add in place of Asian Short Rib sauce.
- Cooking time might vary considerably depending on a wide variety of factors including age of the beans and even climate and altitude. Allow some flexibility in your cooking schedule to accommodate a longer cook time if necessary.
- Slow Cooker Option: As you’ll see in the comment section below, one reader wrote that that they had great success cooking this dish in the slow cooker. Start the dish on the stovetop; but instead of letting it simmer on the stovetop for a couple of hours, dump everything into the slow cooker and let it cook on low for about 6 hours.
Keywords: black eyed pea recipe, beans and sausage, beans and rice, andouille sausage, black eyed peas and sausage, dinner recipe