Total Time
5hrs
Prep 4 hrs
Cook 1 hr

No idea where this one came from, but it sounds good! Prep time includes time to soak the beans.

Ingredients Nutrition

Directions

  1. Remove any beans that are bad: discolored, cracked, or shriveled.
  2. Place the dried black-eyed peas in a strainer and rinse well under.
  3. cold water. Drain. Place the drained black-eyed peas in a large.
  4. bowl or pot, and cover with 7.5 c fresh, cold water (that’s 3 c water.
  5. for every 1 c dried beans). Let the covered beans soak 4 hours on.
  6. the kitchen counter. They will increase in volume. Drain the black-.
  7. eyed peas and rinse again under cold water.
  8. In a small skillet, heat some olive oil over medium heat. Saute the.
  9. minced garlic until it is toasted and brown. Set aside. In a soup pot,.
  10. bring the chicken broth to a gentle boil over medium-high heat.
  11. Add the toasted garlic to the soup pot. Add the drained peas, and.
  12. boil in the broth over medium-high heat, uncovered, for 25 minutes.
  13. Peas will be al dente. Reduce heat to low, and simmer vigorously.
  14. for 20 more minutes until peas have absorbed most of the broth.
  15. Black-eyed peas should be tender but not mushy.
  16. In a skillet over medium heat, brown sausage and onions; drain.
  17. off excess fat. Place cooked sausage and onions in a large bowl.
  18. Stir in brown sugar, mustard, salt, and barbecue sauce. Add the.
  19. cooked black-eyed peas, and stir well to coat.

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