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

Ingredient Substitutions

• Instead of Dried Black-Eyed Peas: Canned black-eyed peas (drained and rinsed)
• Instead of Smoked Sausage: Andouille sausage, Chorizo
• Instead of Bacon: Turkey bacon, Pancetta
• Instead of Onion: Leek, Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Celery: Carrot, Fennel
• Instead of Red Bell Pepper: Green bell pepper, Poblano
• Instead of Kale: Collard greens, Swiss chard
• Instead of Chicken Base: Chicken broth, Vegetable broth
• Instead of Rosemary: Thyme, Bay leaf
• Instead of Chipotle Powder: Smoked paprika, Cayenne pepper
• Instead of Ground Cumin: Ground coriander
• Instead of Ground Coriander: Ground cumin
• Instead of Chili Powder: Paprika
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Heavy‑Bottomed Pot (6‑qt)
• Chef's Knife
• Cutting Board
• Wooden Spoon or Ladle
• Measuring Spoons
• Measuring Cups
• Colander

Critical Steps — Do Not Skip

• Soaking the black‑eyed peas overnight
• Rendering bacon and sausage to build flavor
• Sweating the aromatics without burning
• Simmering the beans until tender
• Adding kale at the end to retain texture

Chef Tips from the Video

• Use a smoked sausage like andouille for authentic Southern flavor.
• A splash of apple cider vinegar at the end brightens the stew.
• For extra depth, add a smoked ham hock with the beans.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months; thaw overnight before reheating.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Soak the beans the night before to save prep time.
• The stew reheats beautifully; make it a day ahead and gently reheat on the stove.
• Cool the stew quickly by placing the pot in an ice bath before refrigerating.

Frequently Asked Questions