Hearty Black-Eyed Peas with Bacon, Sausage, and Kale

Ingredients

• 1 cup Dried Black-Eyed Peas (soaked overnight, then drained)
• 200 g Smoked Sausage (sliced into 1/2‑inch pieces)
• 4 slices Bacon (cut into bite‑size pieces)
• 1 medium Onion (diced fine)
• 3 cloves Garlic (thinly sliced)
• 2 stalks Celery (chopped)
• 1 large Red Bell Pepper (diced)
• 2 cups Kale (stems removed, leaves chopped)
• 1 tablespoon Chicken Base (powder or paste, dissolved in water)
• 1 sprig Rosemary (fresh)
• 1 teaspoon Chipotle Powder (or 1 tsp chipotle in adobo, minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Chili Powder
• 2 tablespoons Olive Oil (for sautéing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Soak the Beans

   Place the dried black‑eyed peas in a bowl, cover with cold water and let soak overnight (at least 8 hours). Drain and rinse before cooking.

   Time: PT10M

2. Prep the Vegetables

   Dice the onion fine, slice the garlic thin, chop celery, dice the bell pepper, and roughly chop the kale leaves (stems removed).

   Time: PT10M

3. Render Bacon and Sausage

   Heat the large pot over medium heat, add the bacon pieces and sliced sausage. Cook, stirring occasionally, until the bacon is crisp and the sausage is browned, about 8 minutes.

   Time: PT8M

4. Sweat Onion and Celery

   Add olive oil if needed, then stir in the diced onion and chopped celery. Season with a pinch of salt and cook, stirring, until softened and translucent, about 5 minutes.

   Time: PT5M

5. Add Spices

   Stir in coriander, cumin, chili powder, and chipotle powder. Cook for 1–2 minutes until fragrant.

   Time: PT2M

6. Incorporate Bell Pepper and Garlic

   Add the diced bell pepper and sliced garlic. Sauté for another 2 minutes.

   Time: PT2M

7. Add Liquid and Beans

   Dissolve the chicken base in 4 cups of hot water, pour into the pot, then add the soaked black‑eyed peas and the rosemary sprig. Bring to a gentle boil, then reduce to a low simmer.

   Time: PT5M

8. Simmer Until Tender

   Cover the pot and let the beans simmer for 90 minutes, stirring occasionally, until the peas are tender but still hold their shape.

   Time: PT90M

9. Add Kale and Adjust Consistency

   Stir in the chopped kale and let it wilt, about 5 minutes. If the stew is too thick, add a little more water or broth; if too thin, let it simmer uncovered for a few minutes.

   Time: PT5M

10. Final Seasoning and Serve

    Remove the rosemary sprig, taste and adjust salt and pepper. Ladle into bowls and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

8 g