• 2 large jalapeño peppers
  • 1 pound dried black eye peas
  • 8 garlic cloves, divided
  • 2 bay leaves
  • 2 medium onions, divided
  • 2 tablespoons olive oil
  • 8 ounces smoked andouille sausage, diced
  • 2 celery stalks, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 teaspoon chopped fresh thyme
  • 1 cup chopped green cabbage
  • 1 cup long grain white rice
  • 1/3 cup chopped fresh cilantro
  • 6 green onions, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Preheat the oven to 425°F.
  2. Roast the jalapeño peppers on an Anolon nonstick baking sheet until blistered and tender, about 18-20 minutes. Cool 10 minutes, rub the charred skin off, remove the seeds, chop and set aside.
  3. Combine the black eyed peas, 4 whole garlic cloves, bay leaves, one onion cut in half and 7 cups cold water in an Anolon Nouvelle Copper Hard Anodized Nonstick 4-quart covered casserole and bring to a boil over medium heat; reduce the heat to low, cover and simmer until the beans are tender but not mushy, about 45 minutes to one hour. Scoop out 2 cups of the cooking liquid and drain the beans; discard the onion, garlic and bay leaves.
  4. Dice the remaining onion and mince the remaining 4 cloves garlic. Wipe out the Dutch oven, and heat the oil over medium heat. Add the sausage and cook 3 minutes. Stir in the onion, garlic, celery, bell peppers, thyme, cabbage and jalapeño; cook, stirring occasionally, until the onions are translucent, about 10-12 minutes.
  5. Add the rice and cook, stirring, 1 minute. Pour in 2 1/2 cups water, bring to a boil, reduce heat to low, cover and simmer until rice is cooked, about 18-20 minutes.
  6. Stir in the beans, cilantro, green onions, salt and pepper; cook 1-2 minutes to warm through. Pour in enough of the reserved cooking liquid to moisten—the mixture should be wet but not soupy. Serve warm or room temperature.
  • Yield: 8-12 Servings