I love black-eyed peas both the group and the bean. In Top Chef season 4 Antonia was eliminated after serving a stew with seriously undercooked pigeon peas. She was one of my favorites and I thought she was a major contender.

Gail Simmons recreated and fine tunes the dish for Food & Wine by skipping the pigeon peas and using black-eyed peas instead. I was interested in trying out a Gail recipe. I know she is an articulate judge but I did question her cooking ability.

The black-eyed peas pop in your mouth and explode with a wonderful rich flavor. The addition of spicy sausage and fresh cilantro add a depth of flavor. It’s spicy and hearty and goes very well with consuming copious amounts of beer. This was a perfect dinner to watch the Saints win!

Black-Eyed Pea Stew with Sausage

3 tablespoons vegetable oil
1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
1 onion, diced
1 red or green bell pepper, seeded and diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
One 14-ounce can Italian tomatoes, drained and chopped
2 cups dried black-eyed peas, picked over and rinsed
4 cups low-sodium chicken broth
3 cups water
Salt and freshly ground pepper
1/4 cup chopped cilantro, plus leaves for garnish

In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.

Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.

Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.