Prep 15 mins
Cook 1 hr
This recipe came together after reading several other Black-eyed Pea resipes on RecipeZaar. I love black-eyed peas and they are cheap and a great way to extend the more expensive premium sausage we enjoy. I served this with white rice but cornbread or a cornmeal dumpling would be a great accompaniment . The sausage used if very much like kielbasa ADDED AUG 16 2008 I browned the sausage without any fat, renedering the little fat in the sausage out and browned the onions with it, add a little vegetable oil of your choice is your sausage is very lean and you don't get enough fat out of it to brown the onions etc.
- 1 lb hot kranjska sausage or 1 lb hot kielbasa, sliced 1/4 inch thick
- 2 large cooking onions, chopped about 2 cups
- 3 garlic cloves, sliced
- 2 large carrots, sliced about 2 cups
- 1 1⁄2 cups sliced or diced celery
- 1 (28 ounce) canof san marzano type plum tomatoes
- 1 (1 liter) cartonof organic chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1⁄2 teaspoon smoked paprika
- 4 cups cooked black-eyed peas or 4 cups canned black-eyed peas
- Using a large soup pot heat up the pan on a medium heat.
- Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
- Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
- Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
- Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
- Let the pot come to a hard simmer for cook another 20-30 minutes.
This turned out really good. I had left over hot sausages from the football game. I had no marjoram used herbs de Provence instead. Make a lot. Will freeze some for another meal. Thanks for posting.