Picture this: a plateful of pure Southern comfort! We’re talking Smoky Chipotle Black Eyed Peas and Sausage, Spicy Collards, and Gouda Cheesy Grits. Imagine tender black-eyed peas dancing with chipotle heat, and Andouille sausage adding a savory kick. The collard greens? Spiced up with smoked paprika and crispy bacon. Now, the grits โ oh, they’re a creamy dream with Gouda goodness. Trust me, it’s like a flavor fiesta that hugs your taste buds. This dish is Southern tradition meets tasty innovation, and I can’t wait for you to try it โ it’s a flavor explosion in every bite!
Black Eyed Peas and Sausage Ingredients:
- Black Eyed Peas: Earthy legumes absorbing savory richness.
- Andouille Sausage: Smoky, spiced depth with a hint of heat.
- Onion, Garlic, Diced Tomatoes: Aromatic foundation, fresh and vibrant.
- Chipotle Peppers in Adobo: Smoky, spicy kick for depth.
- Smoked Paprika, Cumin: Dynamic spices, enhancing smokiness.
- Chicken Broth: Rich liquid binding flavors.
- Collard Greens, Bacon: Robust, spicy greens with crispy smokiness.
- Stone-Ground Grits, Gouda Cheese: Creamy comfort, rich and nutty.
Recipe Tips and FAQs:
Can I use canned black-eyed peas instead of dried?
Certainly! If you’re using canned black-eyed peas instead of dried, go aheadโthey’ll save you time. Start by reducing the chicken broth to 2 cups since canned peas require less liquid. Throughout the cooking process, taste the dish and adjust the seasoning or add more broth if needed to achieve your desired consistency. The goal is a flavorful and well-balanced dish, so feel free to tailor it to your preferences as you go. Enjoy the convenience of canned peas without compromising on the rich flavors of Black Eyed Peas and Sausage!
How spicy is this Black Eyed Peas and Sausage dish with chipotle peppers?
The spiciness of the dish with chipotle peppers can be adjusted based on your personal preference. Chipotle peppers in adobo sauce have a smoky and moderately spicy flavor. Starting with one or two peppers and gradually increasing the amount allows you to control the heat level.
Can I use Polenta for this Black Eyed Peas and Sausage recipe?
Yes, you can use polenta as a substitute for grits in this Black Eyed Peas and Sausage recipe. While polenta and grits are made from different types of corn, they have a similar creamy and comforting texture when cooked. Just follow the cooking instructions on the polenta package, and you can use it as a delicious alternative to the grits. I actually used Polenta when shooting this recipe because I ran out of my grits.
Can I prepare any part of the recipe ahead of time?
Certainly! To make the cooking process more efficient, consider preparing certain components of the Black Eyed Peas and Sausage recipe ahead of time. Soak dried black-eyed peas overnight and refrigerate, chop onions, garlic, and collard greens in advance, and cook the peas or prepare the grits base ahead of time. Slicing the Andouille sausage and refrigerating it is another time-saving step. While these preparations streamline the process, remember to cook certain elements, like collard greens, closer to serving for optimal freshness. Adjust seasoning and consistency as needed when reheating components before combining them into the final, flavorful dish.
How do I store leftover Black Eyed Peas and Sausage?
For leftover Black Eyed Peas and Sausage, cool before storing in an airtight container. Refrigerate for 3-4 days or freeze for longer. Reheat gently when ready, preserving the flavors. Check freshness before enjoying.
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Black Eyed Peas and Sausage
Equipment
Ingredients
For the Black Eyed Peas:
- 2 cups dried black-eyed peas soaked overnight
- 1 lb Andouille sausage sliced
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 can diced tomatoes (14 oz)
- 2 chipotle peppers in adobo sauce minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 4 cups chicken broth (adjust as needed)
For the Smoky Collards:
- 1-2 bunch collard greens stems removed and leaves chopped
- 3-5 slices bacon chopped
- 1 smoked paprika
- 1/2 red pepper flakes
- Salt and pepper to taste
For the Cheesy Grits:
- 1 cup stone-ground grits or Polenta
- 4 cups milk
- 1 cup shredded Gouda cheese
- Salt and pepper to taste
Instructions
Black Eyed Peas:
- In a large pot, sautรฉ the Andouille sausage until browned. Remove and set aside.1 lb Andouille sausage
- In the same pot, sautรฉ the onions until translucent, then add minced garlic and cook for another minute.1 large onion, 3 cloves garlic
- Add soaked black-eyed peas, diced tomatoes, chipotle peppers, smoked paprika, cumin, salt, and pepper. Stir well.2 cups dried black-eyed peas, 1 can diced tomatoes, 2 chipotle peppers in adobo sauce, 1 tsp smoked paprika, 1 tsp cumin, Salt and pepper to taste
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours or until peas are tender.4 cups chicken broth
Smoky Collards:
- In a separate pan, cook chopped bacon until crispy. Remove excess fat.3-5 slices bacon
- Add collard greens to the pan along with smoked paprika, red pepper flakes, salt, and pepper. Sautรฉ until the collards are tender but still vibrant green.1-2 bunch collard greens, 1 smoked paprika, 1/2 red pepper flakes, Salt and pepper to taste
Cheesy Grits:
- In a saucepan, bring milk to a simmer. Gradually whisk in the grits.4 cups milk, 1 cup stone-ground grits or Polenta
- Cook over low heat, stirring constantly, until the grits are thick and creamy.
- Add shredded Gouda cheese, salt, and pepper. Stir until the cheese is melted.1 cup shredded Gouda cheese, Salt and pepper to taste
Serving:
- Spoon a generous portion of the cheesy Gouda grits onto a plate. Top with the smoky collards and the chipotle black-eyed peas. Enjoy.
Video
@cookinglikekate Black Eyed Peas and Sausage – Full recipe at cookinglikekate.com
โฌ american boy – เผบ 00s throwbacks เผป
Notes
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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