Black-eyed pea, sausage, and greens soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion (thinly sliced)
- 1 lb beer bratwursts (or sausage of choice, thinly sliced)
- 3 clove minced garlic
- 1 lb dried black-eyed peas (soaked and drained)
- 1 bunch mustard or turnip greens (washed and stemmed, then torn into smaller pieces)
- 16 oz dark beer (I used a German doppelbock)
- 2 pinch kosher salt
- 2 pinch ground pepper blend
Instructions
Place a Dutch oven on the stovetop over medium-high heat. Add olive oil and heat until shimmering. Add onions and sauté until beginning to brown, 4-6 minutes. Add bratwurst and cook until pink dissipates, 5-7 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Add dark beer and deglaze pan, then add the drained soaked black-eyed peas and greens. Cover with water, then add salt and pepper. Stir to combine. Bring pot to a rolling boil, then lower the heat and simmer uncovered until flavors meld and peas are tender, at least 30 minutes.
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