Ingredients:

  • 450 g (1 pound) Dried Blackeyed Peas, sorted and rinsed
  • 2 Litres (8 cups) Low-Sodium Chicken Stock or Vegetable Stock
  • 4 cups (950 ml) Water (plus more for soaking)
  • 1 Bay Leaf
  • 340 g (12 oz) Andouille Sausage, sliced into 1 cm (½ inch) thick rounds
  • 1 tbsp (15 ml) Olive Oil (if needed)
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, diced
  • 3 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Smoked Paprika (Pimentón de la Vera)
  • ¼ tsp (1 ml) Cayenne Pepper (optional)
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 1 bunch (approx. 250g / 9 oz) Mustard Greens or Collard Greens, tough stems removed and roughly chopped
  • 2 tsp (10 ml) Kosher Salt (start here, adjust at the end)
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 2 tbsp (30 ml) Apple Cider Vinegar or Red Wine Vinegar (for finishing)

Instructions:

  1. Prepare the Peas: Inspect the dried peas for debris and rinse thoroughly. For best results, soak the peas: cover them with 5 cm (2 inches) of water and soak overnight (8 hours), or use a quick soak (boil 2 min, steep 1 hour). Drain the soaked peas and set aside.
  2. Render the Sausage: Heat a Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for 5–7 minutes until crispy and browned, releasing its fat. Remove the sausage with a slotted spoon and reserve, leaving the fat behind. (If needed, add 1 tbsp olive oil.)
  3. Sauté the Aromatics: Reduce heat to medium. Add the diced onion, bell pepper, and celery. Cook for 8–10 minutes until softened and translucent. Add the minced garlic, dried thyme, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Simmer the Stew: Add the drained blackeyed peas, stock, water, bay leaf, and Worcestershire sauce to the pot. Bring to a rapid boil, then immediately reduce the heat to a low, gentle simmer. Cover partially and simmer for 60 minutes.
  5. First Seasoning: After 60 minutes of simmering, add 1 tsp of kosher salt and the black pepper. Continue simmering for another 30–45 minutes, or until the peas are tender and the stew has thickened nicely.
  6. Finish and Rest: Stir in the chopped mustard/collard greens and the reserved cooked Andouille sausage. Cook, uncovered, for 10–15 minutes until the greens are wilted. Remove the bay leaf. Taste and adjust salt/pepper. Stir in the 2 tbsp of apple cider vinegar for brightness. Remove from heat, cover, and let the stew rest for 10 minutes before serving hot.