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A bowl of Black Eyed Peas with Andouille Sausage served over rice.

Black Eyed Peas with Andouille Sausage

  • Author: RebeccaBlackwell
  • Total Time: 27 minute
  • Yield: 6 servings


  • 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.

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  • Prep Time: 30 minutes
  • Cook Time: 2 1/2 hours
  • Category: Rice and Beans

Keywords: black eyed pea recipe, beans and sausage, beans and rice, andouille sausage, black eyed peas and sausage, dinner recipe