Description
Hearty Southern comfort food. Black-eyed peas and kielbasa simmered to perfection.
Ingredients
Units
Scale
- 1 small onion (1 small onion) small onion
- 2 stalks celery (2 stalks) celery
- 1 carrot (1 carrot) carrot
- 1 jalapeño (1 jalapeño) jalapeño
- 2 tbsp olive oil (2 tbsp) olive oil
- 1/4 tsp salt (1/4 tsp) salt
- 1 lbs (454 g) smoked kielbasa
- 6 cups (1420 ml) frozen black-eyed peas
- 1 tsp cumin (1 tsp) cumin
- 1 bay leaf (1 bay leaf) bay leaf
- 2 cups (474 ml) vegetable or chicken broth
- Salt
- 1 clove garlic (1 clove) garlic
- 1/3 cup (80 ml) cilantro
- cooked rice (cooked rice) cooked rice
- additional fresh cilantro (additional fresh cilantro) additional fresh cilantro
- hot sauce (hot sauce) hot sauce
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add kielbasa and cook until browned, about 5-6 minutes.
- Add onions, celery, and carrots; cook for 3-4 minutes, until slightly softened.
- Add cumin and bay leaf; stir to coat vegetables.
- 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 garlic and cilantro.
- Serve over rice with additional cilantro or hot sauce, if desired.
Notes
- For a deeper flavor, lightly toast the cumin seeds in a dry pan before adding them to the pot.
- If using dried black-eyed peas, soak them overnight and increase the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 20
- Cholesterol: 60