INGREDIENTS
- 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
COOKING INSTRUCTIONS
- Soak peas overnight in large bowl of water, twice the height of the peas (6-8 hours).
- Drain and rinse the soaked black-eyed peas.
- 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.
- 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.
- 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.
- Season liberally with sea salt and pepper.
- 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.
- Enjoy!
