u/Expensive-Bat-7138

Last night, I had a black-eyed pea cassoulet with andouille sausage, rock shrimp, bacon, and black kale at my favorite restaurant. It is a dish that I will remember!

I want to make it for my spouse, who doesn't love beans, but wants to add more to his diet. This is a good dish for him because he loves the other ingredients.

The recipe I plan to follow is below (minus onion, which is a dietary restriction), and I am looking for tips to help this amateur cook's creation turn out better. Any tips? Lessons you learned when you made it?

The recipe I am following is below. It looks pretty straightforward. I will just use fresh tomatoes, not canned.

Ingredients

• 1 lb dried black-eyed peas (soaked 2–3 hours or overnight)
• 1 lb smoked sausage or andouille, sliced
• 4-6 slices bacon or pancetta (optional, for extra flavor)
• ~~1 onion, diced (~~We can't have onion.)
• 2 stalks celery, diced
• 3-4 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp smoked paprika
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 bunch kale or collard greens (optional, chopped)
• Breadcrumbs and butter for topping

 

Instructions

1. Brown the Meat: In a large Dutch oven, cook bacon/sausage over medium heat until browned. Remove meat, leaving fat in the pot.
2. Sauté Veggies: Add onion and celery to the pot, cooking until soft. Add garlic and cook for another minute.
3. Simmer: Return the meat to the pot. Stir in the soaked/drained peas, chicken broth, smoked paprika, and diced tomatoes.
4. Cook Low and Slow: Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until beans are tender.
5. Add greens in the last 15 minutes of cooking if desired. 
6. Thicken: Use a potato masher to mash some of the beans to thicken the broth.
7. Optional Topping: Combine melted butter and breadcrumbs, sprinkle over top, and place under broiler or in a 400°F oven for 5 minutes until crispy.