Peas and Sausage

Growing up, Sweet Mama always had a “pot of something” simmering on the stove.  I think I got to the point where I didn’t even notice it, it was just always there.  A pot of greens, peas, beans, etc., would be simmering on the stove.  I couldn’t wait for her to put a bowl of whatever had been simmering in front of me with a piece of cornbread.  Now that was good eating!


I have definitely followed in Sweet Mama’s footsteps on cooking a “pot of something”.  I love summer peas and beans.  I will cook some peas and a pan of cornbread and we call that supper!  No sides, salads, or anything fancy, just peas and cornbread.

I have had some request on how I cook a pot of beans so here it is!

In a large Dutch oven, heat vegetable oil and add sliced sausage, chopped onion, minced garlic, and chopped celery.  (If you want to use bacon instead of sausage, don’t use the oil and fry the bacon in the pot, leaving the bacon grease for seasoning and flavoring.  Then add the onion, garlic and celery.)

Cook about five minutes or until everything is browned.
Oh hey beautiful Paloma!
Add peas, chicken broth, salt, pepper, red pepper, and bay leaves to the pot.
Bring all ingredients to a boil, reduce heat, cover and simmer until tender, about 45 minutes to one hour.


When tender, remove bay leaves and add a spash of vinegar.  

I hope my Missus sees me and doesn’t step on me. Love, Stella

Most of the time I use bacon instead of sausage.  I fry bacon in the pot, remove the bacon and add the onion, celery and garlic to the bacon grease and proceed with the recipe as stated.  I add the bacon back to the pot right before I cover and simmer.

This is summer eating at its finest!  If you have never cooked “a pot of peas”, you can see here is nothing to it.  Don’t be intimated by them, just get them in the pot!

Thanks Sweet Mama for always having a pot of peas or beans simmering on the stove.  I have kept the tradition alive!


Love ya,

Jody and Edna

Summer Peas and Sausages
  1. 1 Tbsp. vegetable oil
  2. 2 cups sliced smoked sausage
  3. 1/ cup chopped onion
  4. ¾ cup chopped celery
  5. 1 tbsp. minced garlic
  6. 3 lbs. peas --- of your choice
  7. 5 cups chicken broth
  8. 1 tsp. kosher salt
  9. ½ tsp. pepper
  10. ¼ tsp. crushed red pepper
  11. 3 bay leaves
  12. 1 tbsp. distilled white vinegar
  1. In a Dutch oven, heat oil over medium-high heat.
  2. Reduce heat to medium and add sausage, onion, garlic, and celery.
  3. Cook until lightly browned, about 5 minutes.
  4. Add garlic, cook for 1-2 minutes.
  5. Add peas, broth, salt, pepper, red pepper, and bay leaves.
  6. Bring to a boil over medium high heat.
  7. Reduce heat, cover and simmer until tender, about 45 minutes to one hour.
  8. Stir in vinegar.
  9. Discard bay leaves.
  1. *Can use 3 cups chicken broth and 2 cups water if you do not want to use all chicken broth.
  2. **Can use bacon instead of sausage. Fry bacon in Dutch Oven, remove bacon and cook onion, garlic and celery in bacon drippings. Continue recipe as stated adding bacon back to the pot before you cover and simmer.
Adventures with Edna

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