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Black-eyed Pea Cassoulet


4-8 Greek Pork Sausages, or Italian

2 Tablespoons Olive Oil

4 Meyer Lemons: 1 sliced into rounds, 3 zested and juiced (about 1/4 cup of Juice)

1 medium to large Yellow Onion, rough chopped

2 medium Carrots, rough chopped or grated

4 Garlic Cloves, minced

1 Bundle Collard Greens, stalks diced and leaves separated

2 15oz cans Black-eyed Peas, drained -or- 1/2 pound prepared from dry*

1 1/4 cups Chicken Stock

1/2 cup Pork Panko, or regular Bread Crumbs

2T-1/4 cup Chopped Fresh Herbs: Oregano, Dill, Mint, Parsley

*I cook 1/2 pound of dry Black-eyed Peas with 2 1/2 cups of water + 1 teaspoon of sea salt in my Instapot. Cook on high pressure for 40 minutes, allowing 10 minutes extra for natural pressure release.


  • Preheat oven to 350.

  • In a blender, puree 1/2 cup of drained beans with chicken stock and lemon juice, set aside.

  • Prepare an ice bath in a medium sized bowl.

  • Bring a pot of water to a boil and add the collard greens leaves. Cook for 3 minutes and immediately transfer to the ice bath.

  • Remove collard leaves from the ice bath and wring out excess water by rolling up like a wash rag and ringing.

  • Slice and chopped collard leaves and set aside.

  • Place an oven safe skillet or other heavy pan over medium heat.

  • Add olive oil to the hot pan.

  • Pierce sausages and brown in the prepared pan. Brown slowly over medium heat allowing sausage fat to render out into the pan.

  • Remove sausages from the pan.

  • Drain fat drippings from skillet then return 3 Tablespoons of the fat back into the skillet.

  • Sauté onion, carrot, collard stems and garlic in the pan over medium low heat until soft but not brown (approximately 10-12 minutes).

  • Cut heat and stir in beans, collard leaves, lemon and lemon zest.

  • Move mixture to one side of the pan, arrange half of the lemon slices on the bottom of the pan. Cover with the mixture.

  • Move the mixture to the other side of the pan, arrange the remaining lemon slices on the bottom of the pan. Cover the lemon slices with the mixture.

  • Pour reserved broth mixture over all.

  • Nestle sausages into the mixture.

  • Roast in the oven for 30-40 minutes, until slightly reduced and bubbling.

  • Remove from oven and set oven broiler to high.

  • Sprinkle pork panko, or bread crumbs, over all and place under the broiler for 5-7 minutes until browned and crisp.

  • Sprinkle fresh herbs over all, rest 3-5 minutes and serve.

  • Optionally, serve with additional lemon wedges for additional lemon flavor.

Makes 6-8 servings


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