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Black-Eyed Pea Stew with Sausage

Gail Simmons' black-eyed pea stew for a good luck New Year's mealTODAY

Chef notes

Both black-eyed peas are pork are eaten around the world to bring prosperity in the new year. Here, Gail Simmons serves up a hearty stew that's not only delicious, but might just help you make this next year the luckiest ever!


  • 3 tablespoons vegetable oil
  • pounds hot Italian sausages (about 8 links), pricked with a fork
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 (14-ounce) can Italian tomatoes, drained and chopped
  • 2 cups dried black-eyed peas, picked over and rinsed
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • salt and freshly ground pepper
  • 1/4 cup chopped cilantro, plus leaves for garnish



In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.


Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.


Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.