EASY CAJUN BLACK EYED PEAS
Busy weeknights call for easy recipes! 🙌 My irresistible Cajun Black-eyed Peas are ready in no time thanks to the Instant Pot (or take it slow on the stovetop). Either way, you’ll love them!! I like to serve them with rice but they go great paired with creamy mashed potatoes or polenta as well.
Did you know that black eyed peas are a superfood? These little legumes are more than just a tasty side dish—they're packed with health benefits. Studies have shown that black-eyed peas can help keep your heart healthy, aid in digestion, and even lower your risk of pancreatic cancer. They’re also a great source of protein, perfect for keeping you full and energized. Plus, they help balance blood sugar levels, support strong bones, and can even help with weight loss. Who knew something so simple could be so powerful? Time to add my black-eyed pea recipe to your meal planning!
EASY CAJUN BLACK EYED PEAS
Serves: 6
INGREDIENTS:
1 tbsp avocado or olive oil
1 large yellow onion, diced
3 ribs celery, chopped
1/2 diced green bell pepper
1/2 diced red bell pepper
5 cloves garlic, minced
1 tsp Her Copper Kitchen’s Roasted Garlic Powder (optional but SO GOOD!)
1 tbsp Cajun Seasoning (I like Slap ya Mama or Tony Chachere’s)
1 lbs smoked sausage, sliced
1 cup diced tomatoes (canned works great)
2 cups dried black eyed peas
1 bay leaf
7 cups chicken stock
1 tsp hot sauce (Tabasco or Franks works great)
1 tbsp Worcestershire sauce
1/4 cup chopped fresh parsley
Himalayan or kosher salt and pepper, to taste
Instant Pot Instructions:
1. Rinse the black-eyed peas thoroughly, removing any stones or damaged peas.
2. Hit the Sauté function on your Instant Pot. Add in the olive oil, sliced sausage, onion, celery, bell peppers, and garlic. Sauté for about 4-5 minutes or until the vegetables are softened.
3. Add all the remaining ingredients and stir to combine. Place the lid on the Instant Pot.
4. Set the Instant Pot to ‘Manual’ mode for 45 minutes at high pressure. When cooking is complete, carefully release the pressure, open the lid, and stir. For a creamier texture, mash some of the black-eyed peas. Discard the bay leaf, and adjust seasoning with extra Cajun spice, salt, and pepper if desired.
5. Top with fresh parsley before serving.
Stovetop Directions:
(This method requires the peas to be soaked in cold water overnight.)
1. Rinse the black-eyed peas, removing any pebbles or flawed peas, then soak them overnight in cold water.
2. Heat oil in a large, heavy-bottomed pot over medium heat. Add sausage, onion, celery, bell peppers, and garlic. Sauté for 4-5 minutes until the vegetables are slightly softened.
3. Add the soaked peas and remaining ingredients to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for 30-35 minutes, stirring occasionally.
4. Cover the pot, reduce the heat to medium, and continue simmering for about an hour, stirring occasionally to prevent the peas from sticking. Add more chicken stock if needed due to evaporation.
5. Once the peas are tender, use a fork to mash half of them for a creamier consistency if desired.
6. Remove the bay leaf and adjust the cajun seasoning, salt and pepper to your preference.
7. Garnish with chopped parsley before serving.