16 oz. bag of dried black-eyed peas
1 large yellow onion, diced
2 large carrots, sliced
1 red bell pepper, cored and diced
3 Andouille Sausage
2 dried Bay Leaves
1 Tbsp. Spirits & Spice Garlic Pepper
Kosher salt to taste
Place rinsed peas in a large stock pot with 9 cups of water. Bring to a boil. In a separate pot, sauté the onions, carrots, bell peppers and andouille sausage in the Roasted Chili Oil over medium high heat until the onions are glossy – about 10 minutes. Put the onion mixture in the stock pot with the peas. Add the spices, cover and bring to a boil. Once boiling, bring the heat down to low, and simmer, covered for 3 to 4 hours. Check occasionally to see if the stew needs some more water – if so add it in, stir, and cover and let cook. Check the peas to make sure they are soft before serving. If the peas aren’t soft, cover and cook some more. Remove the bay leaves prior to serving. Enjoy!
From the kitchen of Kim Weiss - owner of Spirits & Spice
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