• 1lb dried black-eyed peas
  • 1lb of pork sausage (diced)
  • 8 celery stalks (diced)
  • 2 medium onions (diced)
  • 1 red bell pepper (diced)
  • 10-12 cloves roasted garlic (chopped)
  • 1 bunch flat leaf Italian parsley
  • 4 cups of vegetable stock
  • olive oil
  • sea salt and pepper


  1. Soak peas overnight in large bowl of water, twice the height of the peas (6-8 hours).
  2. Drain and rinse the soaked black-eyed peas.
  3. In a large pot or Dutch oven on medium-high heat, place diced sausage in with 1tbsp of olive oil. Saute until sausage is caramelized. Remove from pot.
  4. In the same pot, add another 2tbsp of olive oil and place in the diced celery, onion and bell pepper; scraping the crispy bits of the sausage off the bottom of the pot. Saute for 5 – 10 minutes until they soften up.
  5. Place the sausage back in the pot along with the roasted garlic, soaked peas, chopped parsley and veggie stock. Stir and bring to a boil.
  6. Season liberally with sea salt and pepper.
  7. Reduce boil to a simmer. Place the lid of the pot ajar on the top and allow the batch to simmer for 1.5 – 2 hours, while stirring occasionally.
  8. Enjoy!