Black-Eyed Pea Cassoulet Recipe

Name: Black-Eyed Pea Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rinse and sort peas, and cook in salted water until just tender. Drain.
2
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.
3
Add drained peas to tomatoes, and stir to combine. Preheat oven to 400.
4
Melt butter and combine with breadcrumbs; sprinkle over top of peas and tomato mixture in skillet and transfer to oven.
5
Bake at 400 until breadcrumbs are lightly browned. Serve immediately.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound dry black-eyed peas, 8 ounces smoked sausage, 2 cans diced tomatoes (15-oz), 1 1/2 teaspoons smoked paprika, and more.

Yes, Black-Eyed Pea Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea Cassoulet

How did you like this recipe?

Frequently Asked Questions