Uploaded December 2020 | Updated September 2026, 3 weeks ago
Black-Eyed Peas & Greens with Sausage
A traditional New Year’s Day meal in the American South
(For a 12” Camp Oven)
Ingredients:
2 tbsp. olive oil
1 tsp. thyme, divided
½ tsp. black pepper, divided
1 large onion, chopped
4 slices bacon, chopped
4 cloves garlic, minced
1 large bunch of greens (mixed ok)
½ tsp. salt
½ tsp. sugar
1 tbsp. balsamic vinegar
4 cups reduced sodium chicken broth, dived
6 cups frozen black-eyed peas (about 2 ½ lbs.)
1 cup water
1 can diced tomatoes (16 oz.)
1 lb. smoked sausage or kielbasa, sliced like coins
Directions:
1. Heat 12” camp oven over high heat. (About half a chimney of briquettes) Add olive oil, ½ tsp. of thyme and ¼ tsp. black pepper. Place chopped onion and chopped bacon into the oven, sauté until onion is tender. Add minced garlic, cook for about 1 minute. Add greens a little at a time, cook until wilted. Stir in ½ cup chicken broth. Once the greens have cooked down, add the balsamic vinegar and sugar to the greens mixture. Cover and simmer for 5 minutes.
2. Gently stir in the black-eyed peas, diced tomatoes, 3 ½ cups chicken broth, 1 cup water, remaining ½ tsp. thyme, ½ tsp. salt and remaining ¼ tsp. black pepper. Stir well.
3. Fold in sliced sausage. Cover and simmer over low heat until liquid is reduced by one third, about 45-60 minutes. Uncover and continue to simmer over low heat until desired consistency is reached and you are ready to eat. Enjoy!!!
This dish goes great with cornbread, grits and macaroni & cheese.
Luck in a Bowl
Peas are Pennies
Greens are Dollars
Cornbread is Gold
Webisode Index:
0:00 Intro
0:32 Opening
1:12 Pantry Box
2:32 Base Prep
3:03 Coal Prep
3:27 Sauté Onions & Bacon
5:32 Cooking the Greens
7:46 Adding Some Broth
8:02 Adding Vinegar & Sugar
8:51 Adding the Peas
9:50 Add Remaining Broth
10:08 Add Water
10:19 Add Tomatoes
10:47 Add Remaining Spices & Salt
11:20 Fold in Sausage
12:31 Cover & Simmer
12:56 Plated
13:55 Closing
14:17 Outro
15:03 Link to Our Best Mac & Cheese
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Black-Eyed Peas & Greens with Sausage
A traditional New Year’s Day meal in the American South
(For a 12” Camp Oven)
Ingredients:
2 tbsp. olive oil
1 tsp. thyme, divided
½ tsp. black pepper, divided
1 large onion, chopped
4 slices bacon, chopped
4 cloves garlic, minced
1 large bunch of greens (mixed ok)
½ tsp. salt
½ tsp. sugar
1 tbsp. balsamic vinegar
4 cups reduced sodium chicken broth, dived
6 cups frozen black-eyed peas (about 2 ½ lbs.)
1 cup water
1 can diced tomatoes (16 oz.)
1 lb. smoked sausage or kielbasa, sliced like coins
Directions:
1. Heat 12” camp oven over high heat. (About half a chimney of briquettes) Add olive oil, ½ tsp. of thyme and ¼ tsp. black pepper. Place chopped onion and chopped bacon into the oven, sauté until onion is tender. Add minced garlic, cook for about 1 minute. Add greens a little at a time, cook until wilted. Stir in ½ cup chicken broth. Once the greens have cooked down, add the balsamic vinegar and sugar to the greens mixture. Cover and simmer for 5 minutes.
2. Gently stir in the black-eyed peas, diced tomatoes, 3 ½ cups chicken broth, 1 cup water, remaining ½ tsp. thyme, ½ tsp. salt and remaining ¼ tsp. black pepper. Stir well.
3. Fold in sliced sausage. Cover and simmer over low heat until liquid is reduced by one third, about 45-60 minutes. Uncover and continue to simmer over low heat until desired consistency is reached and you are ready to eat. Enjoy!!!
This dish goes great with cornbread, grits and macaroni & cheese.
Luck in a Bowl
Peas are Pennies
Greens are Dollars
Cornbread is Gold
Webisode Index:
0:00 Intro
0:32 Opening
1:12 Pantry Box
2:32 Base Prep
3:03 Coal Prep
3:27 Sauté Onions & Bacon
5:32 Cooking the Greens
7:46 Adding Some Broth
8:02 Adding Vinegar & Sugar
8:51 Adding the Peas
9:50 Add Remaining Broth
10:08 Add Water
10:19 Add Tomatoes
10:47 Add Remaining Spices & Salt
11:20 Fold in Sausage
12:31 Cover & Simmer
12:56 Plated
13:55 Closing
14:17 Outro
15:03 Link to Our Best Mac & Cheese
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
