Black Eyed Pea and Chicken Sausage is rich in fiber and flavor. Beans are one of my favorite foods and they are super budget friendly. This dish is spicy and wonderful on a cold winter night. I first found this recipe from my Taste of Home Healthy Cooking 2013 Annual Recipes Cookbook.
Any time a recipe calls for cooked rice I like to make long grain rice versus instant rice because I like the flavor better. You can make this recipe with instant rice if you are short on time.
Stove Top
Recipe serves: 6
Serving size:
- Scoop bean mixture into 6 equal bowls
- 1/2 cup rice.
Total time: 30~40 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
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bay leaf
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cayenne pepper
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cider vinegar
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olive oil
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dried thyme
Grocery
-
1 bunch green onions
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1 onion
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1 bag baby carrots
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1 stalk celery
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1 bulb of garlic
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12 oz spicy chicken sausage
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2 cans black eyed peas
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32 oz chicken broth
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1 bag brown or white rice
Let's prep!
Ingredients
Prep
Ingredients
| 1 large onion |
| 1 cup baby carrots |
| 2 celery ribs |
| 1 tablespoon olive oil |
| 12 oz fully cooked spicy chicken sausage links |
| 3 garlic cloves |
| 2 cans black-eyed peas |
| 2 cups chicken broth |
| 1 bay leaf |
| 1/2 teaspoon dried thyme |
| 1 teaspoon salt |
| 1 teaspoon pepper |
| 1/8 teaspoon cayenne pepper |
| 1 tablespoon cider vinegar |
| 3 cups brown rice, cooked |
| 3 green onion |
Prep
- Gather all of your ingredients and measuring tools
- peel 1 garlic clove smash; set aside
- peel 2 garlic clove, minced; set aside
- chop 1 large onion; set aide
- slice 1 cup of carrots into 1 inch pieces and then slice in half; set aside
- thinly slice 2 celery ribs; set aside
- slice chicken into 1/2 inch slices; set aside
- 3 green onions chopped; set aside
- rinse 2 cans of black eyed peas; set aside
Let's cook!
- Complete the prep from the prep tab above.
- Cook 3 cups of rice to package directions using broth instead of water. Add 1 smashed garlic clove, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper with the rice.
- Heat 1 tablespoon of olive oil and sauté the onion, carrots, celery, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper for 3 – 5 minutes.
- Add sausage and sauté for 3 – 5 minutes until nice and brown.
- Add garlic for 1 minute.
- Stir in:
- rinsed black eye peas
- 2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- Bring to a boil and cover then reduce heat for 15 minutes.
- Stir in 1 tablespoon cider vinegar and continue to cook for 10 minutes, until carrots are tender.
- Remove bay leaf from the pea mixture.
- Remove the garlic clove from the rice.
- Stir 1/2 the green onions into the rice and top the pea mixture with the rest. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 4
