Black Eyed Peas With Cornbread Dumplings

Black-eyed peas:

• 1/2 lb bulk italian sausage
• 1 yellow onion
• 2 cloves garlic
• 3 C chicken stock
• 1 can black-eyed peas
• 1 C water
• 2 t thyme leaves
• 1/2 t kosher salt
• 1/2 t black pepper

Dumplings:

• 3/4 C flour
• 1/4 C cornmeal or masa harina
• 1/2 t baking soda
• 1/4 t kosher salt
• 3 T butter
• 1/4 C scallions
• 1/2 C buttermilk

For the peas, chop the onion, garlic, and thyme leaves. Brown the sausage a little bit (you may need oil if you use turkey sausage as I do), then add the onions and cook until translucent. Add the garlic and cook until fragrant (roughly 2 minutes), then add the remaining ingredients, bring to a boil, then partially cover and simmer for 30 minutes.

For the dumplings, cube the butter and chop the scallions. Mix the flour, cornmeal, baking soda, and salt, then cut in the butter. Mix in the scallions and buttermilk. Once the beans have simmered, drop spoonfuls of the dumpling batter in, cover, and cook for a further 10 minutes. Serve with hot sauce.

From Joy the Baker