Ingredients

½ lb. dry black-eyed peas rinsed and picked over
3 slices bacon, cut into lardons.
4 oz smoked andouille sausage cubed.

Trinity
½ large, sweet onion finely diced
½ rib celery diced
½ bell pepper diced

2 cloves garlic minced.
1 tsp Creole/Cajun seasoning or Cayenne
salt and black pepper
2 cups chicken stock (a little more if needed to cover the peas)
1 cup dry white wine
1 medium bay leaf
1 tsp fresh thyme
1 cup fresh spinach
2 green onions thinly sliced.

Instructions

1. Soak peas for 4 hours and drain.
2. In a Dutch oven or similar heavy bottomed pot cook bacon. Remove and put on paper towels.
3. Add andouille, brown and remove.
4. Add Trinity and sauté.
5. Add drained black-eyed peas, Cayenne seasoning, salt, black pepper, bay leaves and fresh thyme.
6. Add wine and stock and garlic.
7. Cover, bring to a boil, cook over medium-low heat just until the black-eyed peas are tender (about 45 minutes). Stir often. Cook peas longer if needed to reach the proper texture.
8. Add andouille, bacon, and spinach. Simmer uncovered for around 15 minutes to reduce the stock.
9. Serve over rice.

As of 1/2/24