Slow Weekend - Southern Blackeyed Peas and Sausage

It's the weekend and that usually calls for something easy, comforting and slow cooked. Black-eyed peas seemed like just the thing this weekend because they seem to be one of the only veggies surviving the heat. You can easily find them at farmers' markets or your local grocery store. A little morning preparation and by dinner time you can grab a cold local beer and put your feet up because dinner is ready.

Southern Blackeyed Peas and Sausage

brown or white rice, prepared according to package or bulk directions or use cornbread

1 10 oz. bag local black eyed peas, available at Central Market from Poteet, TX or at local farmers' markets or use purple hull peas

2 garlic cloves, minced, Milagro Farms

1-2 slices of bacon, chopped, Richardson Farms

1-2 links of chicken apple sausage, sliced, Applegate Farms or your favorite local venison or pork sausage

1 shallot or sweet onion, chopped, Johnson's Backyard Garden

1 small yellow or red bell pepper, chopped, Boggy Creek Farms

salt & pepper

water or chicken broth

optional: sliced hinklehatz, jalepeño or serrano pepper

optional for serving: hinklehatz pepper sauce or your favorite hot sauce

1. Heat a small dutch oven on medium heat and add bacon and cook until fat is rendered and bacon is fully cooked.

2. Add garlic, onions and peppers and cook until they are tender, careful not to burn the garlic.

3. Add sausage and cook for 2-3 minutes, then add black-eyed peas and cook for 2-3 minutes.

4. Add enough water or chicken broth to cover the beans by 1-2 inches.  

5. Simmer on low for 6-8 hours. Leave the top off the pot for the last hour or two if you would like for the liquid to cook down. 

6. Serve over rice or with cornbread if desired.