Easy Black Eyed Peas with Andouille Sausage

There’s something about black-eyed peas that feels like comfort in a bowl. Maybe it’s the Southern tradition of eating them for good luck, or maybe it’s just that they’re hearty and satisfying without being fussy. Either way, I make this dish year-round, not just on New Year’s Day.

What I love about this recipe is how the andouille sausage brings a smoky, spicy kick that pairs so well with the creamy peas. It’s a one-pot meal that doesn’t require a ton of babysitting. I’ll usually get the peas going while I’m doing other things around the kitchen, then add the sausage toward the end. The whole thing comes together in a way that makes it feel like you spent way more effort than you actually did.

Serve it over rice and you’ve got yourself dinner. Need to feed a crowd? This recipe doubles easily. Want leftovers for lunch? Even better. It actually tastes better the next day.

What Kind of Black-Eyed Peas Should I Use?

For this recipe, dried black-eyed peas are the way to go rather than canned. Dried peas hold their shape better during the long cooking process and absorb all those smoky, spicy flavors from the sausage and seasonings. You can find them in the dried bean aisle of pretty much any grocery store, and they’re usually pretty affordable. Just make sure to sort through them before soaking to remove any small stones or debris that might have snuck in during packaging. If you’re really in a pinch and only have canned black-eyed peas on hand, you can use them, but cut the cooking time way down since they’re already soft.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Black-eyed peas: You can use canned black-eyed peas if you’re short on time – just skip the soaking step and reduce the cooking time significantly. You’ll need about 3 cans (15 ounces each), drained and rinsed.
• Andouille sausage: If you can’t find andouille, try smoked kielbasa, chorizo, or even hot Italian sausage. Each will give a slightly different flavor, but they all work well with the peas.
• Shallot: Regular yellow or white onion works just fine here. Use about 1/3 cup of chopped onion as a substitute.
• Chicken stock: Vegetable stock or even water with a couple of bouillon cubes will do the job. The sausage adds plenty of flavor, so don’t worry too much about this swap.
• Asian Short Rib Sauce: Since the recipe mentions substitutions in the note, common alternatives include a mix of soy sauce and brown sugar, hoisin sauce, or even barbecue sauce thinned with a bit of soy sauce for that sweet-savory balance.
• Rice: Feel free to serve this over quinoa, cauliflower rice, or with cornbread on the side instead of traditional rice.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with black-eyed peas is skipping the soaking step, which can lead to uneven cooking and tough peas that take forever to soften – always soak them for at least 8 hours or overnight for the best results. Adding the baking soda is important because it helps break down the peas’ tough exterior, but don’t add more than the recipe calls for or your peas might turn mushy and lose their shape. When simmering the peas, resist the urge to crank up the heat to speed things along, as a gentle simmer is what gives you tender peas without them falling apart. Finally, wait until the very end to add extra salt since the chicken stock and sausage are already salty, and you can always add more but you can’t take it away once it’s in there.

What to Serve With Black Eyed Peas and Andouille Sausage?

This dish is already pretty hearty with the sausage and peas, but I love serving it over a big scoop of white rice to soak up all that smoky, spicy broth. A side of cornbread is always a good call – the slightly sweet flavor balances out the heat from the cayenne and paprika perfectly. For some freshness, try adding a simple coleslaw or a side of collard greens cooked with a bit of vinegar. If you want to keep things traditional, serve it with some hot sauce on the side so everyone can adjust the spice level to their liking.

Storage Instructions

Store: Keep your black-eyed peas and sausage in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two, so this is a great make-ahead meal for busy weeknights.

Freeze: This dish freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in individual servings so I can grab just what I need for lunch.

Reheat: Warm it up on the stovetop over medium heat, adding a splash of chicken stock or water if it seems too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Serve it over freshly cooked rice for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 90-110 g
• Fat: 90-110 g
• Carbohydrates: 300-340 g

Ingredients

For the base:

• 1/4 cup minced shallot (finely minced, about 1/4-inch pieces)
• 2 tsp smoked paprika
• 1 tbsp grapeseed oil (or neutral oil like canola)
• 1/4 tsp ground cayenne
• 1 tsp ground black pepper (freshly ground preferred)
• 3 tsp minced garlic (freshly minced for best flavor)
• 1/2 tsp salt

For the beans:

• 2 bay leaves (adds depth and aromatic flavor)
• 1 lb dried black-eyed peas (soak overnight for faster cooking)
• 1/2 tsp baking soda (helps soften beans and aids digestion)
• 5 cups chicken stock (I use Swanson chicken broth)
• Asian Short Rib Sauce

For the sausage:

• 1 tbsp grapeseed oil
• 12 oz andouille sausage (sliced into 1/4-inch rounds for even cooking)

For serving:

• 3 cups cooked rice

Step 1: Prepare Mise en Place and Soak Beans

• 1 lb dried black-eyed peas
• 1/4 cup minced shallot
• 3 tsp minced garlic
• 2 tsp smoked paprika
• 1/4 tsp ground cayenne
• 1 tsp ground black pepper
• 1/2 tsp salt

If you haven’t already, soak the dried black-eyed peas overnight in plenty of cold water—this reduces cooking time significantly and makes them more digestible.

Drain and rinse them before cooking.

Mince your shallot into fine 1/4-inch pieces and mince your garlic fresh (about 3 teaspoons total).

Measure out your smoked paprika, cayenne, black pepper, and salt into a small bowl for easy access.

This prep work ensures smooth cooking without interruptions.

Step 2: Build the Aromatic Base

• 1 tbsp grapeseed oil
• 1/4 cup minced shallot
• 3 tsp minced garlic
• 2 tsp smoked paprika
• 1/4 tsp ground cayenne
• 1 tsp ground black pepper
• 1/2 tsp salt

Heat 1 tablespoon of grapeseed oil in a large pot or Dutch oven over medium heat.

Add the minced shallot and cook for 2 minutes until softened and fragrant, then add the fresh minced garlic and cook for another 1-2 minutes until the raw garlic smell fades.

This gentle cooking creates a flavor foundation without browning, which would make the beans taste bitter.

Pour in your measured spice mixture (paprika, cayenne, pepper, and salt) and stir constantly for about 1 minute to bloom the spices in the hot oil—this releases their essential oils and deepens the flavor.

Step 3: Add Liquid and Bring to Boil

• 5 cups chicken stock
• Asian Short Rib Sauce
• 1/2 tsp baking soda

Pour in the 5 cups of chicken stock and the Asian Short Rib Sauce, then add the 1/2 teaspoon of baking soda—you’ll see a slight fizz, which is normal and helps soften the beans.

Stir well to combine, then bring the mixture to a rolling boil over medium-high heat.

This boiling period is important for both dissolving the baking soda throughout the liquid and preparing the beans to absorb all those flavors.

Step 4: Simmer Beans Until Tender

• soaked black-eyed peas from Step 1
• aromatic base from Step 2
• braising liquid from Step 3
• 2 bay leaves

Add the drained soaked black-eyed peas and 2 bay leaves to the boiling liquid, stir to combine, then reduce heat to low.

Cover the pot and simmer gently for about 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and creamy inside but hold their shape.

I like to taste a bean around the 1.5-hour mark to check doneness—they should be soft enough to break easily with your tongue but not mushy.

The beans will absorb the aromatic broth and develop deep, complex flavor during this slow cooking.

Step 5: Brown the Andouille Sausage

• 12 oz andouille sausage
• 1 tbsp grapeseed oil

While the beans simmer (around the 1-hour mark), slice the andouille sausage into 1/4-inch rounds for even cooking and browning.

Heat 1 tablespoon of grapeseed oil in a separate skillet over medium-high heat, then add the sausage slices in a single layer.

Cook for 5-8 minutes, stirring occasionally, until the edges are deeply browned and the sausage has rendered some of its flavorful fat.

Remove the pan from heat and set aside—the sausage will stay warm and retain its texture until you’re ready to combine it with the beans.

Step 6: Combine and Season to Taste

• cooked black-eyed peas from Step 4
• browned sausage from Step 5

Once the beans are tender, taste the broth and add additional salt if needed—remember that the sausage will add its own saltiness.

Stir the browned sausage from Step 5 into the pot of beans, mixing gently to distribute the sausage throughout without breaking the beans.

Let everything warm together for 1-2 minutes so the flavors marry.

I find that letting the dish rest for a few minutes after combining allows the flavors to fully develop and meld.

Step 7: Serve Over Rice

• black-eyed pea and sausage mixture from Step 6
• 3 cups cooked rice

Divide the cooked rice among serving bowls, then ladle the black-eyed peas and andouille sausage with their flavorful broth over the top.

The rice will absorb the delicious cooking liquid, making each bite rich and satisfying.

Serve hot and enjoy.

Easy Black Eyed Peas with Andouille Sausage

Delicious Easy Black Eyed Peas with Andouille Sausage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 6 servings

Calories 2500 kcal

Ingredients

  

For the base:

• 1/4 cup minced shallot (finely minced, about 1/4-inch pieces)
• 2 tsp smoked paprika
• 1 tbsp grapeseed oil (or neutral oil like canola)
• 1/4 tsp ground cayenne
• 1 tsp ground black pepper (freshly ground preferred)
• 3 tsp minced garlic (freshly minced for best flavor)
• 1/2 tsp salt

For the beans:

• 2 bay leaves (adds depth and aromatic flavor)
• 1 lb dried black-eyed peas (soak overnight for faster cooking)
• 1/2 tsp baking soda (helps soften beans and aids digestion)
• 5 cups chicken stock (I use Swanson chicken broth)
• Asian Short Rib Sauce

For the sausage:

• 1 tbsp grapeseed oil
• 12 oz andouille sausage (sliced into 1/4-inch rounds for even cooking)

For serving:

• 3 cups cooked rice

Instructions

 

• If you haven't already, soak the dried black-eyed peas overnight in plenty of cold water—this reduces cooking time significantly and makes them more digestible. Drain and rinse them before cooking. Mince your shallot into fine 1/4-inch pieces and mince your garlic fresh (about 3 teaspoons total). Measure out your smoked paprika, cayenne, black pepper, and salt into a small bowl for easy access. This prep work ensures smooth cooking without interruptions.
• Heat 1 tablespoon of grapeseed oil in a large pot or Dutch oven over medium heat. Add the minced shallot and cook for 2 minutes until softened and fragrant, then add the fresh minced garlic and cook for another 1-2 minutes until the raw garlic smell fades. This gentle cooking creates a flavor foundation without browning, which would make the beans taste bitter. Pour in your measured spice mixture (paprika, cayenne, pepper, and salt) and stir constantly for about 1 minute to bloom the spices in the hot oil—this releases their essential oils and deepens the flavor.
• Pour in the 5 cups of chicken stock and the Asian Short Rib Sauce, then add the 1/2 teaspoon of baking soda—you'll see a slight fizz, which is normal and helps soften the beans. Stir well to combine, then bring the mixture to a rolling boil over medium-high heat. This boiling period is important for both dissolving the baking soda throughout the liquid and preparing the beans to absorb all those flavors.
• Add the drained soaked black-eyed peas and 2 bay leaves to the boiling liquid, stir to combine, then reduce heat to low. Cover the pot and simmer gently for about 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and creamy inside but hold their shape. I like to taste a bean around the 1.5-hour mark to check doneness—they should be soft enough to break easily with your tongue but not mushy. The beans will absorb the aromatic broth and develop deep, complex flavor during this slow cooking.
• While the beans simmer (around the 1-hour mark), slice the andouille sausage into 1/4-inch rounds for even cooking and browning. Heat 1 tablespoon of grapeseed oil in a separate skillet over medium-high heat, then add the sausage slices in a single layer. Cook for 5-8 minutes, stirring occasionally, until the edges are deeply browned and the sausage has rendered some of its flavorful fat. Remove the pan from heat and set aside—the sausage will stay warm and retain its texture until you're ready to combine it with the beans.
• Once the beans are tender, taste the broth and add additional salt if needed—remember that the sausage will add its own saltiness. Stir the browned sausage from Step 5 into the pot of beans, mixing gently to distribute the sausage throughout without breaking the beans. Let everything warm together for 1-2 minutes so the flavors marry. I find that letting the dish rest for a few minutes after combining allows the flavors to fully develop and meld.
• Divide the cooked rice among serving bowls, then ladle the black-eyed peas and andouille sausage with their flavorful broth over the top. The rice will absorb the delicious cooking liquid, making each bite rich and satisfying. Serve hot and enjoy.