Black Eyed Peas and Sausage - Cooking Like Kate

Black eyed peas and sausage served with smokey collard greens and gouda cheesy grits, served on a blue plate.

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, sauté the Andouille sausage until browned. Remove and set aside.
1 lb Andouille sausage
In the same pot, sauté 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. Sauté 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
♬ american boy - ༺ 00s throwbacks ༻

Notes

Extra Collard Greens: I personally love collard greens so I always choose to make more than the recipe calls for. The suggested amount is mentioned above. Cook as many or as little as you would like based on your own personal preference.

Deglazing: I frequently cook with stainless steel which can sometimes be tricky. I find it helps to keep a small amount of liquid, like chicken broth, near by to deglaze my skillet whenever necessary.

Nutrition