Southern-Style Black-Eyed Peas (Printable version)

Hearty black-eyed peas simmered with smoky sausage, vegetables, and Creole spices for classic Southern comfort.

# Needed ingredients:

→ Meats

01 - 8 oz smoked sausage (Andouille or Kielbasa), sliced
02 - 4 oz thick-cut bacon, diced

→ Legumes

03 - 1 lb dried black-eyed peas, rinsed and sorted

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 cup water

→ Spices and Seasonings

10 - 2 bay leaves
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, optional for heat
14 - 1/2 teaspoon freshly ground black pepper
15 - 3/4 teaspoon kosher salt, plus more to taste

→ Finishing

16 - 2 tablespoons fresh parsley, chopped
17 - Hot sauce to serve

# How to make it:

01 - Place dried black-eyed peas in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. Alternatively, cover peas with boiling water, let stand 1 hour, then drain and rinse for a quick soak method.
02 - In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate.
03 - Add the sliced sausage to the pot and sauté until browned on all sides. Remove and set aside with the cooked bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté until vegetables are softened, approximately 5 to 6 minutes. Add minced garlic and cook for 1 additional minute.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if using, black pepper, and kosher salt. Return the cooked bacon and sausage to the pot.
06 - Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until peas are tender and the broth is rich and flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves from the pot. Sprinkle with fresh chopped parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoyed over steamed rice or with cornbread.

# Expert Suggestions:

01 -
  • One pot means one cleanup, and the smell while it simmers is therapy you don't have to pay for.
  • Naturally gluten-free when you use the right sausage, so there's no compromising on flavor for dietary needs.
  • The flavors get better as it sits, making this perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't skip soaking the peas—I learned this the hard way when I tried a quick boil and ended up with mushy outsides and crunchy centers that refused to cooperate.
  • The simmer needs to be genuinely low and covered; a rolling boil breaks down the peas unevenly and you'll lose that creamy, intact texture that makes people ask for your recipe.
03 -
  • Buy whole dried peas instead of canned if you have time—the texture stays creamy and intact instead of breaking down into mush, and you control the sodium entirely.
  • Toast your dried spices in a dry pan for thirty seconds before adding them to wake up their flavor and make the whole pot taste more intentional and alive.
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