Prep 10 mins
Cook 15 mins
A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor.
- 4 slices bacon, roughly chopped
- 1⁄4 lb andouille sausage, sliced (or other smoked sausage)
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 1 stalk celery, chopped
- 1 (15 1/2 ounce) can black-eyed peas
- 1 (1/4 ounce) packet sazon goya (don't use the version with annatto)
- cayenne pepper sauce, to taste (I like a lot!)
- salt and pepper, to taste
- In a large saucepan, cook the bacon and sausage.
- Drain most of the fat, laving about a tablespoon or so, and add the onion, green pepper, jalapeño, and celery. Cook until tender, stirring frequently.
- Stir in the remaining ingredients and simmer for about 10 minutes, until thoroughly heated, then serve over white rice (some collard greens on the side is an excellent complement, too!).