Cooking Dry Black Eyed Peas

andouille and black-eyed pea chili

Judd Pilosoff

A smoked, spicy sausage, andouille (pronounced an-doo-ee) is used in many Cajun dishes. For a milder chili, substitute smoked kielbasa.

Cal/Serv: 715

Yields: 1 cup

1 tbsp. vegetable oil

1 lb. andouille sausage

3 medium yellow onions

1 large red bell pepper

1 bay leaf

2 can low-sodium beef broth

2 can black-eyed peas

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. chopped fresh thyme leaves

1 tbsp. chopped fresh parsley leaves

1/2 tsp. salt

6 c. hot cooked rice

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Brown the meat and vegetables: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add sausage and cook, stirring occasionally, until browned -- 5 to 7 minutes. Pour off excess fat. Add onions and pepper and cook until onions are golden brown -- 5 to 6 minutes.
Make the chili: Add bay leaf, broth, and black-eyed peas, stirring well. Add chili powder, cumin, and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 minutes.
To serve: Add parsley and salt, stirring well. Serve hot over cooked rice.

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