This recipe appears in:Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
Why This Recipe Works:
- Everything gets cooked in one pot, making this an easy-to-make, easy-to-clean stew perfect for a lazy Sunday or for your next camping trip.
- The soup gets better as it sits, developing flavor in the fridge overnight.
- 1 tablespoon extra-virgin olive oil
- 12 ounces andouille sausage, cut into 1/4-inch slices
- 6 ounces salt pork or slab bacon, cut into 1/2-inch lardons
- 1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
- 1 large onion, finely chopped (about 1 1/2 cups)
- 2 stalks celery, finely diced (about 1 cup)
- 1 large green bell pepper, finely chopped (about 1 cup)
- 1 jalapeño pepper, minced
- 1/2 teaspoon red pepper flakes
- 3 medium cloves garlic, thinly sliced
- 1 bunch kale, stems removed, leaves roughly chopped, (about 3 quarts packed leaves)
- 1 pound dried black-eyed peas
- 2 quarts homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup apple cider vinegar
Heat olive oil in a large Dutch oven over medium heat until shimmering. Add sausage and salt pork and cook, stirring occasionally, until lightly browned on all sides, about 12 minutes. Add leek, onion, celery, pepper, jalapeño, pepper flakes, and garlic and cook, stirring and scraping up browned bits from the bottom of the pan until softened and lightly browned, about 10 minutes. Stir in kale, cover, and cook until kale starts to wilt, about 3 minutes. Uncover, stir, and continue to cook uncovered until kale is completely wilted, another 5 minutes.
Add peas, chicken stock, and bay leaves. Season lightly with salt and pepper. Add water as necessary until beans are completely covered. Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans. Stir in vinegar, season to taste with salt and pepper, and serve. Soup can be stored in sealed containers in the refrigerator for up to 5 days.