One-Pot Sausage, Greens & Black-Eyed Peas
This hearty One-Pot Sausage, Greens & Black-Eyed Peas recipe is pure comfort food with a Southern soul. Packed with smoky andouille sausage, savory pancetta (or bacon), tender black-eyed peas, and a touch of Cajun seasoning, this dish simmers low and slow until everything melds together into a rich, flavorful pot of goodness
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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!
Notes
If you have a ham hock, you can add it to the pot for added flavor!
