Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe

An easy black eyed pea stew with spicy Andouille and hearty kale. J. Kenji Lopez-Alt

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.

Recipe Facts



Active: 30 mins
Total: 75 mins
Serves: 4 to 6 servings

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  • 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


  1. 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.

  2. 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.

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Nutrition Facts (per serving)
772 Calories
43g Fat
66g Carbs
35g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 772
% Daily Value*
Total Fat 43g 55%
Saturated Fat 14g 72%
Cholesterol 59mg 20%
Sodium 2451mg 107%
Total Carbohydrate 66g 24%
Dietary Fiber 13g 46%
Total Sugars 12g
Protein 35g
Vitamin C 99mg 494%
Calcium 256mg 20%
Iron 10mg 53%
Potassium 1968mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)