Description
This Southern Black-Eyed Peas recipe is a hearty and flavorful dish featuring tender black-eyed peas simmered with smoky bacon, spiced sausage, and fresh greens. Infused with Creole seasoning, garlic, and herbs, this comforting meal is perfect served over rice and embodies classic Southern flavors with a satisfying, creamy texture.
Ingredients
Scale
Beans and Broth
- 1 pound (453g) black-eyed peas
- 7-8 cups chicken broth
Meats
- 4-5 thick slices bacon, chopped
- 5 ounces smoked sausage or turkey, diced (about 1 cup)
Vegetables and Herbs
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoons garlic, minced
- 1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)
- 2 teaspoons fresh thyme, minced
- 1 bay leaf
- 2 cups (or more) collard greens (or kale)
Seasonings
- 1-2 teaspoons Creole seasoning
- Salt and pepper to taste
Instructions
- Soak the Beans: Rinse dry black-eyed peas, pick through, and discard any foreign objects. Add the beans to a large pot and cover with 3-4 inches of cold water. Let them soak for 2-3 hours or overnight to soften.
- Cook Meats: In a large, heavy sauté pan, cook the chopped bacon over medium heat until brown and crispy, about 4-5 minutes. Add the diced smoked sausage and sauté for an additional 2-3 minutes. Remove the bacon and sausage mixture from the pan and set aside.
- Sauté Vegetables and Aromatics: In the same pan, add diced onions, celery, minced garlic, minced jalapenos (or cayenne), fresh thyme, and bay leaf. Sauté for 3-5 minutes until the onions are wilted and fragrant.
- Add Broth or Water: Pour in the chicken broth or water to the sautéed vegetables to create the cooking liquid.
- Add Beans and Season: Drain the soaked beans, rinse them, and place into the pot with the broth and vegetables. Season with Creole seasoning and salt to taste. Stir well and bring the mixture to a boil.
- Simmer Beans: Reduce heat to a simmer and cook uncovered for about 20 minutes to begin softening the beans.
- Add Greens and Meats: Toss in the collard greens, cooked bacon, and sausage into the pot. Continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your preferred texture.
- Adjust Consistency: Add more chicken stock or water if the mixture becomes too dry or thick. The final texture should be thick and creamy but not watery.
- Remove Bay Leaf: Take out and discard the bay leaf from the pot.
- Final Seasoning and Serve: Taste the dish and adjust seasoning with additional salt, pepper, and Creole seasoning if needed. Serve the black-eyed peas over rice and garnish with chopped green onions for a traditional Southern presentation.
Notes
- Soaking the beans overnight improves texture and reduces cooking time.
- Smoked sausage can be substituted with turkey sausage for a leaner option.
- Collard greens add authentic Southern flavor but kale can be used as a substitute.
- Adjust the amount of jalapeno or cayenne for desired heat level.
- This dish pairs well with white rice or cornbread.
- Leftovers store well and flavors deepen the next day.
