Kountry Sausage and Black-Eyed Peas with Kale

INGREDIENTS

INSTRUCTIONS

Description

There’s something about a pot of black-eyed peas simmering on the stove that feels like home. It’s the kind of meal that warms you from the inside out — hearty, simple and full of good Texas flavor. This recipe for Kountry Sausage and Black-Eyed Peas with Kale takes that Southern classic and gives it a little modern twist. You’ve got the smoky richness of Kountry Boys Original Sausage, tender black-eyed peas and a handful of greens to round things out. It’s comfort food done the Kountry Boys way — honest, satisfying and made for sharing.

Whether you’re cooking up a New Year’s Day good-luck meal or just want something that fills the kitchen with the smell of home, this dish delivers. The sausage gives every spoonful that signature Texas flavor we’re known for, while the kale adds a touch of freshness to balance things out. It’s the kind of recipe that doesn’t ask for much — just a little time, a little patience and a whole lot of love.

Filling Up the Pot the Texas Way

If you’ve ever made black-eyed peas from scratch, you know it’s not something to rush. The beauty of this recipe lies in how slow and steady it comes together — the smell of onions and garlic cooking down in sausage drippings, the sound of the broth bubbling low and gentle, and the way the flavors blend as the peas soften and soak it all in.

It all starts with Kountry Boys Original Sausage, sliced into hearty rounds and browned until the edges are just crisp. That first sizzle sets the tone for the whole dish. Once the sausage has done its part, the drippings left in the pot do double duty, flavoring the onions and garlic with that unmistakable hickory-smoked goodness.

Then come the seasonings. A mix of Kountry Boys Ole No. 1 Seasoning, cumin and coriander adds depth and warmth — a little unexpected for traditional black-eyed peas but downright delicious once you’ve tried it. As the peas simmer, the broth thickens and the aroma fills the kitchen with that comforting, slow-cooked smell every Texan knows and loves.

Tips to Make It Even Better

Cooking this dish is simple, but a few tricks will take it from good to downright unforgettable.

• Use fresh or frozen peas when you can. Dried black-eyed peas are great but can take a while to soften. If you’re in a hurry, frozen peas give you that same hearty flavor with less waiting.
• Let the sausage do the work. Don’t rush the browning step — those caramelized edges are packed with flavor and give the whole dish a smoky backbone.
• Season in layers. Add your seasoning when you sauté the onions and garlic, then again near the end to keep the flavor bright.
• Massage your kale. Yep, you read that right. Rub the leaves lightly between your fingers to soften them up before adding to the pot — it’ll make them tender and mellow, not bitter.
• Adjust the broth. If you like your peas a little soupier, add extra chicken broth at the end. Want them thicker? Mash a few spoonfuls right in the pot to build texture.

These little touches make a big difference, especially when you’re cooking a one-pot meal that’s meant to feed family and friends.

Serving It Up Right

Once the kale has wilted and the peas are tender, you’ll have a pot full of Texas comfort at its best — smoky, savory and just a little earthy from the greens. This dish is hearty enough to serve on its own, but it also pairs perfectly with:

• A slice of skillet cornbread to soak up the broth
• A side of pickled jalapeños for extra bite
• A splash of hot sauce or a sprinkle of fresh green onions to brighten things up

If you’re looking to stretch the meal, serve it over white rice for a true Southern-style supper. It’s the kind of dish that tastes even better the next day, once the flavors have had a chance to mingle — which makes it perfect for meal prep or leftovers after a family gathering.

A Southern Staple Worth Keeping

There’s a reason black-eyed peas have stood the test of time in Texas kitchens. They’re humble, hearty and full of flavor — and when you throw Kountry Boys Original Sausage into the mix, you’ve got something that feels both traditional and brand-new.

This is food that tells a story. It’s Sunday supper on the porch, a potluck favorite, a meal made to share with folks who appreciate the kind of cooking that doesn’t cut corners. Every bowlful reminds you why simple ingredients, treated right, always win.

Because when you start with Kountry Boys, you’re starting with flavor you can trust — the kind that turns a simple pot of beans into a Texas classic.

Looking for more ways to load up your plate? Try other favorites like our Bacon-Wrapped Shrimp with Honey Drizzle or our Kowboy Stew.