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Black Eyed Peas Chicana Style: A Celebration in Every Bite

Karolina Longoria
Black Eyed Peas Chicana Style explodes with flavor: melt-in-your-mouth peas, spicy kick, juicy kielbasa & more! A history of good luck & prosperity. Quick soak tips & recipe adaptations inside! Get cooking it's time to celebrate! ‍
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course

Equipment

  • 1 Dutch oven or big pot
  • 1 sharp knife
  • 1 Spoon
  • 1 Measuring cups and spoons

Ingredients
  

  • 1 lb Rancho Gordo Black Eyed Peas cleaned and soaked overnight
  • 2 tablespoon Avocado oil or high quality lard
  • 1 Onion finely diced
  • 2 Celery stalks finely diced
  • 2 Medium carrots finely diced
  • 2 Jalapenos finely diced (adjust heat with seeds and veins)
  • 1 Container Pomme Chopped Tomatoes OR 2 cans diced tomatoes
  • ½ teaspoon Baking soda
  • 1-2 Bay leaves
  • 1 teaspoon Mexican oregano
  • 2 cups Water or broth amount varies (see notes)
  • 1 Turkey kielbasa cut into bite-sized pieces
  • 4 cloves Garlic minced
  • 2 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions
 

  • In a large pot or Dutch oven, heat your chosen oil over medium heat.
  • Add the onion, celery, carrots, and minced garlic to the hot oil and sauté for 5-7 minutes, until softened and fragrant.
  • Stir in the diced jalapenos and cook for another minute, allowing the heat to bloom.
  • Add the chopped tomatoes and bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the baking soda and allow the tomatoes to simmer for 5 minutes, releasing their acidity.
  • Add the soaked black eyed peas, bay leaves, Mexican oregano, and salt to the pot. Stir to combine and bring to a gentle boil.
  • Reduce heat to low, cover the pot, and simmer for 1-1 ½ hours, or until the peas are tender. Add water if needed to maintain a liquid level.
  • In the last 30 minutes of cooking, add the bite-sized kielbasa pieces. Let them simmer in the flavorful broth until cooked through.
  • Once the peas and kielbasa are cooked, taste the stew and adjust seasoning with additional salt and pepper to your preference.
  • Serve the Black Eyed Peas Chicana Style hot, with a sprinkle of fresh cilantro or parsley (optional) and crusty bread for dipping.

Notes

The amount of water you will use for your beans will vary.  To start, use 2 cups water. You want to cover your beans with liquid, plus 1-2 inches.  Based on bean pre prep, and desired consistency, you will add additional liquid during the cooking process.
Soaking Methods:
  • No soak: If you haven't pre-soaked your peas, use about 4 cups of water for every 1 cup of dried peas.
  • Quick Soak: If you used a quick soak method, like boiling for 1 hour or microwaving for 5 minutes, start with 2 cups of water for every 1 cup of peas.
Desired Consistency:
  • Soupy: For a thinner, soup-like consistency, add additional water while simmering, ½ cup at a time, until you reach your desired texture.
  • Stewy: For a thicker, stew-like consistency, start with the recommended amount of water and allow it to slowly reduce during simmering. If it becomes too thick, add a little additional water or broth.
Tips:
  • Remember, you can always add more water but you can't take it away. So, it's always best to start with a slightly less amount and adjust as needed.
  • As the peas cook, they will absorb some of the water. Watch your pot and add more water if it starts to look dry.
Keyword beans, legumes
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