Hearty Black-Eyed Pea Stew with Kale and Anouille
Source: Serious Eats
Ingredients
1 tablespoon extra-virgin olive oil
12 ounces andouille sausage, cut into 1/4-inch slices
4 ounces salt pork or slab bacon, cut into 1/2-inch lardons
1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
1 large onion, finely chopped (about 1 1/2 cups)
1 large green bell pepper, finely chopped (about 1 cup)
1 jalapeño pepper, minced
1/2 teaspoon red pepper flakes
3 medium cloves garlic, thinly sliced
2 bunches kale, stems removed, leaves roughly chopped, (about 6 quarts packed leaves)
1 pound dried black-eyed peas
2 quarts (8 cups) homemade or store-bought low-sodium chicken stock
2 bay leaves
Kosher salt and freshly ground black pepper
1/3 cup apple cider vinegar
Directions
Notes: J really really liked it. I increase the amount of kale from 1 bunch to 2. The dried black eyed peas were only in the bulk section of the grocery store, and I used bacon because I missed the salt pork in the packaged meat area.
Ingredients
1 tablespoon extra-virgin olive oil
12 ounces andouille sausage, cut into 1/4-inch slices
4 ounces salt pork or slab bacon, cut into 1/2-inch lardons
1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
1 large onion, finely chopped (about 1 1/2 cups)
1 large green bell pepper, finely chopped (about 1 cup)
1 jalapeño pepper, minced
1/2 teaspoon red pepper flakes
3 medium cloves garlic, thinly sliced
2 bunches kale, stems removed, leaves roughly chopped, (about 6 quarts packed leaves)
1 pound dried black-eyed peas
2 quarts (8 cups) homemade or store-bought low-sodium chicken stock
2 bay leaves
Kosher salt and freshly ground black pepper
1/3 cup apple cider vinegar
Directions
- Heat 1 Tbsp olive oil in a dutch oven over medium heat and brown sausage and pork until lightly browned on all sides, about 12 minutes.
- Add leak, onion, pepper, jalapeno, pepper flakes, and garlic and cook until softened and lightly browned, about 10 minutes.
- Add the kale, cover, and cook until wilted, about 3 minutes.
- Uncover and o cook until kale is fully wilted, about 5 minutes.
- Add dried peas, 2 quarts (8 cups) of chicken stock, bay leaves and season lightly with salt and pepper.
- Bring to a simmer, cover, and cook until beans are tender, 45 minutes - 1 hour 15 minutes.
- Add in 1/3 C of vinegar
Notes: J really really liked it. I increase the amount of kale from 1 bunch to 2. The dried black eyed peas were only in the bulk section of the grocery store, and I used bacon because I missed the salt pork in the packaged meat area.