Black-Eyed Pea Cassoulet
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Author Notes: I had this dish as a side to a wonderful pork chop in a restaurant in Greenville, SC, and decided then and there it would be my New Year's treatment for black-eyed peas. It's wonderfully simple, wonderfully savory, and the breadcrumbs add a texture element that's just....different! - Kayb
Food52 Review: WHO: Kayb is a businesswoman, a traveller, and an avid cook.
WHAT: A deeply savory and delightfully simple cassoulet.
HOW: Simmer onions, tomatoes, sausage, and spices together, add the cooked black eyed peas, top with breadcrumbs, and bake.
WHY WE LOVE IT: This cassoulet is a study in textures: deep and rich, silky, hearty, and crunchy all at once. We'd gladly eat this for a lucky New Year -- and all winter long. - A&M
Serves 8
- 1 pound dry black-eyed peas
- 8 ounces smoked sausage
- 2 cans diced tomatoes (15-oz)
- 1 1/2 teaspoon smoked paprika
- 2-3 cloves garlic
- 1 medium onion, diced fine
- 1 cup dry breadcrumbs
- 3 tablespoons melted butter
- salt and pepper, to taste
- olive oil
- Rinse and sort peas, and cook in salted water until just tender. Drain.
- While peas are cooking, saute diced onion in olive oil in an iron skillet or other ovenproof skillet until soft; add finely minced garlic and saute for another minute. Add tomatoes, diced smoked sausage, and smoked paprika, and simmer for 30 minutes.
- Add drained peas to tomatoes, and stir to combine. Preheat oven to 400.
- Melt butter and combine with breadcrumbs; sprinkle over top of peas and tomato mixture in skillet and transfer to oven.
- Bake at 400 until breadcrumbs are lightly browned. Serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best New Year's Resolution Dish
Tags: autumn, beans, black eyed peas, fall, New Year's, winter
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5 months ago baconb
I made this last night and both my husband and I really enjoyed it. Thank you for a wonderful and imaginative recipe!
5 months ago DanaYares
I made this and it was great! I didn't have any sausage on hand so I used leftover lamb roast from last night along with some rabbit. Added some thyme and marjoram, a couple dashes of hot sauce and my canned roasted tomatoes from the summer harvest. DELICIOUS!
5 months ago Kayb
Oomph. Lamb and rabbit. THAT hasmy wheels turning! Love it when people use recipes as a starting point and carry it forward from there!
5 months ago EmilyC
Made this dish over the weekend and we all loved it. I'm amazed at the depth of flavor from just a few ingredients. I used canned black eye peas (2 15-oz cans seemed just right) and turkey kielbasa, and I added some sherry vinegar to taste. Really lovely (and easy!) dish -- congrats again on your well-deserved WC win.
5 months ago Kayb
Glad you enjoyed!
6 months ago Kayb
For what it's worth, you can do a Middle Eastern slant on this by using chickpeas instead of black eyed peas, and using gyro meat or ground lamb browned with cumin and coriander. It finishes up about the same way.
6 months ago Gluttonforacause
This was fantastic! Both smoked andouille sausage and linguica worked great. It also freezes very well for an impromptu dinner and makes you happy when you're out of groceries and have resigned yourself to takeout.
6 months ago Kayb
Glad you enjoyed it! I love it because I can make it ahead, then just add the bread crumbs and bake at the last minute.
6 months ago kate123
Looking forward to trying this!!!
6 months ago EmilyC
Congrats on the WC win! I'm planning to make this soon!
6 months ago Kayb
Thanks!
6 months ago healthierkitchen
this sounds just delicious! Do you think it would work as a vegetarian dish if I leave out the sausage or will the loss of that component unbalance it too much?
6 months ago Kayb
I think you can do it vegetarian; I probably will, this year, for my mostly-vegan son in law. I might add some shiitake mushrooms for umami and a "meaty" note....
6 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Yummmmmmmm!
6 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
LOVE black-eyed peas! Great idea for a cassoulet, and wonderful WC pick!
6 months ago Kayb
Thanks!
6 months ago phelonious
shouldn't you soak the dry peas overnight? if not, about how long to boil?
6 months ago Kayb
You CAN soak them for an hour or so; if you do, they'll cook in 20-30 minutes. W/o soaking, will generally cook in an hour to 90 minutes. You want them al dente. Overnight soak like beans, and they get mushy.
6 months ago phelonious
thanks.
6 months ago Kitchen Butterfly
Many congratulations KayB. When I first made a cassoulet a year ago almost to the day, I didn't think the list of ingredients would make for a fantastic dish. Boy, was i wrong.
Very well done and best wishes in the coming year.
6 months ago Kayb
Thank you! HNY to ou and yours as well!
6 months ago Kayb
Thanks, A&M! I have a brand new cast iron gratin dish I'm looking forward to filling with this for New Year's Day next week!
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations, kayb! Have a wonderful 2013.
6 months ago Kayb
Thank you kindly, and you, too!
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats, Kayb! And a very happy new year to you!
6 months ago Kayb
Thanks, and to you as well!