Black-Eyed Pea and Collard Green Stew with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty Southern stew combining tender black-eyed peas, smoky andouille sausage, and nutritious collard greens in a flavorful broth. This southern united states-inspired latin american ready in about 90 minutes pairs dried black-eyed peas, washed and chopped collard greens, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black-eyed peas
• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 lb, washed and chopped collard greens
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 large, diced carrot
• 4, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• to taste (optional) hot sauce

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water for at least 4 hours or overnight. Drain before cooking.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 12 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp on edges. Remove sausage and set aside.
3. Step 3: Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced carrot to the pot. Sauté for 5 minutes until vegetables soften.
4. Step 4: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried thyme, and 1 bay leaf, cooking for 1 minute until fragrant.
5. Step 5: Add soaked black-eyed peas and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until peas are tender.
6. Step 6: Add 1 lb chopped collard greens, reserved andouille sausage, 1 1/2 tsp salt, and 1/2 tsp black pepper. Continue simmering for 15 minutes until greens are wilted and tender.
7. Step 7: Adjust seasoning and add hot sauce if desired. Serve hot with cornbread or rice.