Serious Eats: Recipes

Easy Sausage, Kale, and Black Eyed Pea Soup With Lemon and Rosemary

[Photographs: J. Kenji Lopez-Alt]

Note: Canned beans can be used in place of dried. To use canned beans, drain and rinse 1 (28 ounce) can of black eyed peas. Skip step 1 and add beans to soup in step 3, simmering for 30 minutes instead of 1 hour. Serve as directed.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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