Description
A warm and comforting weeknight dinner fall!
Ingredients
Scale
- For the Black Eyed Peas:
- 2 Italian sausage link, uncased
- 1 medium yellow onion, chopped (about 1 cup)
- 1 clove garlic, minced (a scant 1 tablespoon)
- 3 cups chicken stock
- 1 (16 ounce) package frozen black eyed peas (about 2 1/4 cups)
- 1 cup water
- 2 teaspoon fresh thyme leaves, coarsely chopped
- 1/2 teaspoon kosher salt, plus more to taste if desired
- 1/2 teaspoon fresh cracked black pepper
- For the Dumplings:
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1/4 cup chopped scallions
- 1/2 cup buttermilk
- For Garnish:
- Hot sauce
- Chopped fresh parsley
Instructions
- Heat a large dutch oven (I used a 10-inch wide pan) over medium heat. Add the uncased sausage and cook, breaking the sausage up with a wooden spoon as it cooks. Once the sausage has released some oil and started to cook through add the onions. Cook until onions are tender and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add chicken stock, peas, water, thyme leaves, salt and pepper. Bring to a boil, partially cover the pan and reduce heat to low and simmer for 30 minutes.
- While the beans simmer make the cornbread dumplings. In a medium bowl whisk together flour, cornmeal, baking soda, and salt. Add the butter cubes and break the butter bits into the dry ingredients until the butter bits resemble oat flakes. Toss in the scallions. Add the butter milk and stir until thoroughly combined.
- Once the beans have simmered to tender, spoon the cornbread batter into the simmering beans, making 8-12 dumplings. Cover and allow to simmer for 8 – 10 minutes. Remove from heat and enjoy warm with a sprinkle of parsley and hot sauce.
- I find that this dish is best the day its made but you can store leftovers in the fridge and reheat gently on the stovetop within a day or two.
