Black-Eyed Peas With Turkey Sausage



    • 1 1/2 cups black-eyed peas, soaked overnight (or two 15-ounce cans, rinsed)
    • 3 cups water
    • 2 bay leaves
    • 1 tablespoon olive oil
    • 2 onions, peeled and diced
    • 3 garlic cloves, peeled and minced
    • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
    • 1 1/2 cups chicken stock
    • 2 links turkey sausage, diced and cooked
    • 1 1/2 teaspoons sea salt
    • Freshly ground black pepper
    • 1 tablespoon fresh parsley, minced


    1. Discard soaking water from black-eyed peas.
    2. Place peas in 3 cups fresh water in a pot over high heat. Bring to a boil. Skim and discard the foam that rises to the top.
    3. Add bay leaves. Cover and simmer over a low flame for 1 hour.
    4. Add 1 teaspoon sea salt and continue cooking 15-20 minutes or until beans soften.
    5. In a deep frying pan, sauté onions and garlic with olive oil for 2-3 minutes. Add the cooked beans and bay leaves, chicken stock, oregano and sausage. Season the with remaining sea salt (1/2 teaspoon) and black pepper. Adjust to taste.
    6. Cover and cook on medium-low heat for 15 minutes. Serve hot and garnish with fresh parsley.
    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.