Ingredients
Scale
- 1 small onion peeled and diced
- 2 stalks celery diced
- 1 carrot peeled and diced
- 1 jalapeño seeds and membranes removed if you don’t like spice (minced)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 pound smoked kielbasa cut into 2 inch chunks
- 6 cups frozen black-eyed peas (or one pound dried – soaked overnight and cooked to al dente)
- 1 teaspoon cumin
- 1 bay leaf
- 2 cups vegetable or chicken broth
- salt and pepper to taste
- 1 clove garlic
- 1/3 cup cilantro chopped
Garnish with:
- cooked rice
- additional fresh cilantro
- hot sauce if desired
Instructions
- In a large dutch oven or heavy pot, heat olive oil over medium heat. Add kielbasa and cook until browned and some fat has rendered into the pot, about 5-6 minutes.
- Add onions, celery and carrots and cook for 3-4 minutes, until slightly softened. Add cumin and bay leaf, stir to coat vegetables with cumin.
- Add black eyed peas and broth. Stir to combine. Bring to a boil, reduce heat to medium-low, cover and simmer for 25-30 minutes, until peas are tender and creamy.
- Remove from heat and stir in the garlic and cilantro.
- Serve over rice with additional cilantro or hot sauce, if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lisa Lotts