One-Pot Sausage, Collard Greens & Black-Eyed Peas
If you’re craving comfort food that feels hearty, smoky, and a little Southern-inspired, this One-Pot Sausage, Greens & Black-Eyed Peas is the answer. It’s packed with tender peas, smoky sausage, and collard greens, all simmered together until creamy and full of flavor. Think cozy Sunday supper vibes, but simple enough for a weeknight meal.
This dish is one of those that tastes even better the next day, making it perfect for meal prep. You only need one pot (hello, easy cleanup), and the peas cook down into this velvety stew-like texture that’s perfect with rice or cornbread. Add a little hot sauce on top and you’ll be hooked.
Before You Get Started
- Soak your black-eyed peas for at least 2–3 hours before cooking.
- Use a heavy Dutch oven or stockpot, this dish simmers low and slow.
- Don’t skip browning the pancetta and sausage first; that smoky flavor is the base of the dish.
- Keep a wooden spoon handy, you’ll want to scrape up all those browned bits when you sauté the veggies.
What You Need to Make One-Pot Sausage, Greens & Black-Eyed Peas
Here’s everything that goes into this comforting pot (exact amounts in the recipe card below):
- Black-eyed peas (dry, soaked)
- Pancetta or bacon for smokiness
- Andouille sausage for that Cajun kick
- Onion, celery, bell pepper, and green onion (the “trinity”)
- Garlic + Cajun and trinity seasoning
- Chicken broth + bouillon for depth
- Canned collard greens for convenience
- A little patience, let it simmer until creamy and tender
How to Make Sausage, Greens and Black Eyed Peas
1
Soak & Start with the Meat
Soak peas for 2–3 hours. Cook pancetta until crispy, then brown the sausage. Remove and set aside.
2
Build the Base
In the same pot, sauté onion, celery, bell pepper, green onions, garlic, and seasoning until softened. Scrape up the browned bits for maximum flavor.
3
Simmer the Peas
Add peas, meats, broth, and bouillon water. Stir everything together, season, and bring to a simmer. Cover and cook for about 2 hours, stirring occasionally, until peas are soft and creamy.
4
Finish with Greens
Stir in the collard greens and cook another 20–25 minutes until everything comes together.
One-Pot Sausage, Greens & Black-Eyed Peas
Ingredients
- 1 lb dry black-eyed peas soaked 2–3 hours
- 1 cup pancetta or bacon diced
- 1 lb andouille sausage sliced
- 1 white onion diced
- 2 celery ribs diced
- 1 bell pepper diced
- 1 bunch green onions diced
- 1 27 oz can seasoned collard greens
- 1 box 32 oz chicken broth
- 2 tbsp garlic & herb seasoning or 1 tbsp each garlic + Cajun/Trinity seasoning
- 3 tbsp Cajun seasoning adjust to taste
- 1 tbsp minced garlic
- 2 cups water mixed with 1 tsp chicken bouillon
Instructions
- Soak the black-eyed peas in water for 2–3 hours. Drain and set aside.
- In a large Dutch oven, cook the pancetta or bacon until crisp. Add the andouille sausage, brown lightly, then remove and set aside.
- In the same pot, add onion, celery, bell pepper, green onions, garlic, and trinity seasoning. Cook until softened and fragrant, scraping up any browned bits from the bottom.
- Stir in the black-eyed peas, sausage, pancetta, and seasonings. Pour in chicken broth and bouillon water. Adjust seasoning as needed.
- Cover and simmer for 2 hours, stirring occasionally, until peas are tender. Mash some peas gently against the side of the pot to thicken the broth if desired.
- Stir in the canned collard greens and cook another 20–25 minutes.
- Serve hot with cornbread or rice!
