Black-Eyed Pea Stew with Sausage
The stew can be refrigerated for up to 4 days.
Gail makes her hearty stew with dried black-eyed peas, the small beige bean with the black "eye." Black-eyed peas are particularly popular in the South, but they're also easy to find in supermarkets around the country. To make the dish more vibrant, Gail uses spicy Italian sausage, but if you don't like the heat, sweet Italian sausage is a fine substitute.
This hearty, down-home stew gets a kick from spicy Italian sausage; tannins tend to intensify the heat from spice, so pair this dish with a fruity, low-tannin red. The Barbera grape, native to Italy's Piedmont region, is unusual because it has deep color and lots of flavor, but very little tannic structure.