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.