Name: Black-Eyed Peas with Andouille
Prep time: 30 min
Cook time: 75 min
Yield: 6-8 servings
Cuisine: Cajun
Ingredients: 1½ tbsp. table salt for brining; 1 lb. dried black-eyed peas, picked over and rinsed; ¼ cup extra-virgin olive oil; 1 lb. andouille sausage, casing removed if necessary, quartered lengthwise and sliced ¼-inch thick; 2 lb. onions, chopped; 2 tbsp. plus 4 cups water, divided (or 5 cups if using stovetop method); 2 tsp. Tony Chachere’s Original Creole Seasoning; 1 green bell pepper, stemmed, seeded, and chopped; 2 celery ribs, chopped; 6 garlic cloves, smashed and sliced thin; 2 tsp. dried basil; ½ tsp. black pepper; ¼ tsp. rubbed sage; 2 bay leaves; 1 tbsp. Crystal Hot Sauce, plus extra for serving; 6 cups cooked long-grain white rice, warm; 4 scallions, sliced thin; ¼ cup chopped fresh parsley

This recipe is an adaptation of one of Pableaux Johnson’s famous “good luck foods,” which the New Orleans food writer and revered home cook prepared for guests on New Year’s Day. Here we rely, as Pableaux often did, on the power, speed, and convenience of the pressure cooker, though we’ve also included stovetop instructions as an alternative. Soaking the dried peas in a brine (my addition) not only seasons them thoroughly but helps reduce blown-out beans. A generous amount of Louisiana andouille adds savory heft, smoke, and a spiciness that complements the sweet, creamy black-eyed peas.

Pableaux was unflagging in his devotion to caramelized onions, and this recipe doesn’t skip them. After just three minutes under low pressure and a 15-minute natural pressure release, the mixture of browned andouille, caramelized onions, soaked black-eyed peas, garlic, herbs, and Creole seasoning comes together beautifully with all the flavor of a seemingly all-day simmer.

We recommend using Louisiana products for this dish. We developed this recipe with Camellia black-eyed peas and Louisiana andouille sausage, which you can find online from places like Best Stop, Jacob’s World Famous Andouille, or Bourgeois Meat Market. Note that this recipe calls for cooking under pressure two times: once using high pressure for the caramelized onions (followed by a quick release of pressure), and later using low pressure for the black-eyed peas (followed by a 15-minute natural release).

Black-Eyed Peas with Andouille

Yield: 6-8 servings

Ingredients

- 1½ tbsp. table salt for brining
- 1 lb. dried black-eyed peas, picked over and rinsed
- ¼ cup extra-virgin olive oil
- 1 lb. andouille sausage, casing removed if necessary, quartered lengthwise and sliced ¼-inch thick
- 2 lb. onions, chopped
- 2 tbsp. plus 4 cups water, divided (or 5 cups if using stovetop method)
- 2 tsp. Tony Chachere’s Original Creole Seasoning
- 1 green bell pepper, stemmed, seeded, and chopped
- 2 celery ribs, chopped
- 6 garlic cloves, smashed and sliced thin
- 2 tsp. dried basil
- ½ tsp. black pepper
- ¼ tsp. rubbed sage
- 2 bay leaves
- 1 tbsp. Crystal Hot Sauce, plus extra for serving
- 6 cups cooked long-grain white rice, warm
- 4 scallions, sliced thin
- ¼ cup chopped fresh parsley

Preparation

Instant Pot Method

Dissolve salt in 2 quarts cold water in a large container. Add peas and soak at room temperature for at least 8 hours or up to 24 hours. Drain peas in colander and rinse thoroughly; set aside. (Brined beans can be sealed in a zipper-lock bag and frozen for up to 1 month.)
Using highest sauté function, heat oil in Instant Pot until shimmering. Add andouille and cook until browned, 5 to 7 minutes. Using slotted spoon, transfer andouille to plate.
Stir onions, 2 tbsp. water, and Creole seasoning into the fat remaining in the pot, scraping up any browned bits. Lock lid in place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Quick-release the pressure and carefully remove lid, allowing steam to escape away from you. Using highest sauté function, cook onion mixture, stirring often, until water is evaporated and onions are well browned, 12 to 15 minutes.
Stir in bell pepper and celery and cook, stirring often, until vegetables are just softened, about 2 minutes. Stir in garlic, basil, pepper, and sage and cook until fragrant, about 1 minute. Stir in remaining 4 cups water, scraping up any browned bits, then stir in bay leaves, drained peas, and reserved andouille. Lock lid in place and close pressure-release valve. Select low pressure-cook function and cook for 3 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid.
Discard bay leaves. Stir in hot sauce, and season with salt and pepper to taste. Serve peas spooned over rice, sprinkling individual portions with scallions and parsley and drizzling with extra hot sauce.
Stovetop Method

Brine beans using the same method as above.
Heat oil in a large Dutch oven over medium-high heat until shimmering. Add andouille and cook until browned, 5 to 7 minutes. Using a slotted spoon, transfer andouille to a plate; set aside.
Add onions, 1 cup water, bay leaves, Creole seasoning, and pepper to the fat left in the pot. Cover and cook, stirring occasionally, until water has mostly evaporated and onions are softened, 7 to 10 minutes. Uncover and continue to cook, stirring often and scraping up any browned bits, until onions are well browned, 8 to 12 minutes longer.
Stir in bell pepper and celery and cook, stirring often, until vegetables are softened, about 5 minutes. Stir in garlic, basil, pepper, and sage and cook until fragrant, about 1 minute. Stir in remaining 4 cups of water, scraping up any browned bits, then stir in bay leaves, drained peas, and reserved andouille and bring to boil. Cover, reduce heat to low, and cook, stirring occasionally, until peas are tender, 1 to 1½ hours.
Discard bay leaves. Stir in hot sauce. Season with salt and pepper to taste. Serve peas spooned over rice, sprinkling individual portions with scallions and parsley and drizzling with extra hot sauce to taste.

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Black-Eyed Peas with Andouille

Ingredients

Preparation

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