Black-Eyed Peas with Andouille & Cornbread

According to the southern tradition, it’s good luck to simmer beans and greens with a smoky ham hock. Shred it and return it to the stew for extra sustenance. 

What You Get

Black-eyed peas 

Ham hock 

Collard greens 

Onion 

Green bell pepper 

Celery 

Garlic

Andouille sausages 

Cornbread mix 

What You’ll Need

Vegetable oil

Salt

Egg

Honey

Butter 

Makes 6 servings

35 minutes active time

60 minutes total time

Step 1

Pour the black-eyed peas into a pot, and pour in water to cover by about 2 inches. Add the ham hock. Bring to a simmer and cook until the black-eyed peas are nearly tender, 30 minutes. 

Step 2

Meanwhile, remove the ribs from the collard greens and slice the leaves into strips. Chop half the onion, reserving the rest for another use. Seed and chop the bell pepper. Chop 2 stalks of celery. Chop 3 or 4 cloves garlic. Slice the andouille sausages. 

Step 3

In a frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the onion, pepper, and celery and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. 

Step 4

Transfer the vegetable mixture to the black-eyed peas, along with the sausage and collards, and season with 1 teaspoon salt. Add another splash of water to just cover, if necessary. Return to a simmer and cook until the peas are creamy and vegetables are tender, 25 minutes longer. 

Step 5

Preheat the oven to 350°F. Make the cornbread by whisking together 1 egg, 2 tablespoons honey, and 1¼ cups water. Whisk in 2½ cups of the cornbread mix. In a cast-iron skillet or ovenproof pan over medium-low heat, melt ¼ cup butter. Pour the butter into the batter and stir to combine. Return the batter to the warm pan, transfer the pan to the oven, and bake until golden and firm to the touch, 20 to 25 minutes depending on the size of the pan. 

Step 6

Remove the ham hock from the pot, pick the meat from the bone, and return the meat to the pot. Cut the cornbread into wedges. Ladle the stew into bowls and serve warm, with the cornbread on the side.

Contains: milk, eggs.