Peas, Greens and Andouille Stew for New Years
Ingredients
- 1 tbsp olive oil
- 12 oz Andouille sausage, cut to 1/2" half-moons
- 6 oz salt pork or slab bacon, cut to 1/2" lardons
- 1 leek, white and light green parts only, sliced to 1/2" pieces
- 1 onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 large jalapeno, diced
- 3 cloves garlic, diced
- 1/2 teaspoon red pepper flakes
- 1 bunch greens, spine removed and leaves sliced to 1/2" ribbons
- 1 lb dry blackeyed peas
- 2 quarts chicken stock
- 2-3 bay leaves
- 1/3 cup apple cider vinegar
Instructions
- Heat oil in large Dutch oven or soup pot and saute meats until browned and rendered, about 12 minutes. Add vegetables, aromatics and spices (through, and not including greens) and sautee until lightly softened. Add greens, stir, and cook covered for about 3 minutes, until wilted. Uncover and cook for 5 minutes more, until thoroughly wilted.
- Add broth, beans, and bay leaves and bring to a boil; reduce heat to low, cover and simmer for 45-60 minutes, until beans are tender. Stir vinegar through and serve with french bread and hot sauce.