From the blog For Love of the Table
1 1/3 c. (1/2 lb.) black-eyed peas, soaked over-night
4 T. olive oil, divided (plus more as needed)
2 or 3 well-branched sprig of thyme
8 oz. Kielbasa (or other garlic sausage), sliced cross-wise 1/4- to 1/3-inch thick—see notes if your sausage is not pre-cooked
1 large onion, finely diced
2 to 3 cloves garlic, peeled and minced
1/8 t. cayenne (or 1/4 t. chipotle chili powder)—add more or less to taste
1 c. chopped peeled tomatoes (use canned or a 8 oz. fresh—see text for instructions)
1 bunch Tuscan kale, leaves stripped (discard the stems—you should have 3 1/2 to 4 oz. trimmed greens) and cut cross-wise into 1 1/2-inch wide ribbons and thoroughly rinsed
1 c. chicken stock/broth or water
3/4 c. Basmati (or other long grain rice), cooked as you prefer (see notes)
Minced green onions (white and green portions), for garnish
Hot sauce, optional
Cornbread, optional
Drain and rinse the peas. Place them in a large saucepan and cover with fresh water by 2 inches. Bring to a boil. Lower the heat and skim off the foam that has risen to the surface. Add 2 T. of olive oil and the thyme. Cook the peas at a gentle simmer, stirring occasionally, until they are tender. Or, place the soaked, drained peas in a shallow gratin or baking dish, drizzle with the olive oil and add the thyme. Cover with boiling water by an inch, cover the pan with a tight fitting lid, or a piece of foil. Transfer to a 325° oven and bake until tender. Depending on your source and the freshness of the peas, they will take anywhere from an hour to two and a half hours to cook. Add salt to taste when they are half cooked. They may be cooked ahead. Because of the unpredictability of the cooking time, it might be best to cook them in the morning (or the day before). Cool the beans in their cooking liquid.
Warm 2 T. of olive oil in a soup pot or Dutch oven set over moderate heat. Brown the sliced sausages. Using a slotted spoon, transfer to a plate and set aside. Add the onion and garlic along with a pinch of salt. Sweat the onions until they are tender and translucent (about 10 minutes). Add the cayenne and cook for another minute or two. Add the tomatoes and cook until reduced and thick. Add the greens along with a good pinch of salt and cook until they begin to collapse. Add the chicken stock, cover the pot and simmer until the greens are tender (about 20 to 30 minutes). Taste and salt as necessary.
Remove the sprigs of thyme and add the peas, along with their liquid, to the greens. Add the sausage (scraping the plate well to get all the fat and juices). I think this dish is all about the beans, greens and sausages, but if you want it to be more brothy (or if the beans, greens and sausages aren’t moving freely in the pot), add hot water (or stock) to obtain the ratio of liquids to solids that you prefer. Simmer gently for a few moments to allow the flavors to blend. Taste and correct the seasoning with salt, pepper and cayenne.
Serve by placing a large spoonful of rice at the edge of each bowl, followed by some of the beans and greens. Drizzle generously with olive oil and scatter the scallions over all. Serve, passing warm cornbread and hot sauce if you like. Serves 4 to 6, depending on appetites.
Notes:
The Kielbasa I used when I made this was from a local grower. Unlike most commercially available Kielbasa, it was fresh (not smoked or pre-cooked). Since most people using this recipe will have access to the commercial, pre-cooked varieties, I have written the recipe for that style of sausage. If, however, you have a fresh sausage, this is how you should proceed: Place the sausages in a shallow pan and cover with cold water. Bring the water, slowly (over a moderate flame), to a gentle simmer. Continue to simmer gently until the sausages feel firm and springy to the touch—about 6 to 8 minutes. Let the sausages cool in the cooking liquid. Lift out and chill until ready to use. Don’t throw the poaching liquid out!—use this to cook the black-eyed peas (supplementing as necessary with plain water so the peas are covered by an inch or two of liquid). When you are ready to continue with the recipe, brown the whole sausage links in the pot in which the onions and greens will be cooked. Lift them out and let cool before slicing into 1/4-inch thick rounds.
You may cook or steam the rice however you prefer. My preferred method is as follows: Place the rice in a heavy bottomed sauce pan (for 3/4 cup a 2- to 3-quart size is fine). Add a cup and a half of water along with a good pinch of salt and a drizzle of olive oil or pat of butter (about 2 t.). Place the pan over high heat and bring to a boil. Allow the rice to boil (undisturbed) rapidly until most of the water has evaporated (if you tilt the pan, you shouldn't see any water) and the surface of the rice is covered with steam holes. Cover the pan. If you have an electric stove, transfer the pan to a burner set at the lowest setting. If you have a gas stove, simply reduce the heat to the lowest setting. Allow the rice to steam for 12 minutes. Turn off the heat and let sit (covered) for another 5 minutes. Uncover and fluff.
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