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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
- 1 pound dry black-eyed peas
- 8 ounces smoked sausage
- 2 cans diced tomatoes (15-oz)
- 1 1/2 teaspoons 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