Southern-Style Black-Eyed Peas (Print version)

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

# Required ingredients:

→ Meats

01 - 8 oz smoked sausage such as 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 chopped fresh parsley
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, for a quick soak, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add the sliced sausage to the pot and sauté until browned. Remove and set aside with the bacon.
04 - In the same pot, add onion, bell pepper, and celery. Sauté until vegetables are soft, approximately 5 to 6 minutes. Add garlic and cook for 1 minute more.
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.
06 - Return the cooked bacon and sausage to the pot. Bring 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 flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoyed over steamed rice or with cornbread.

# Expert Advice:

01 -
  • It's forgiving: Black-eyed peas are nearly impossible to mess up, which means you can focus on enjoying the process instead of watching the clock.
  • The smoky depth: Andouille sausage and bacon do the heavy lifting flavor-wise, so you get restaurant-quality taste with minimal fuss.
  • One-pot magic: Everything happens in a single pot, which means fewer dishes and more time for what matters.
  • Naturally gluten-free: No thickeners needed—just peas, broth, and time creating something naturally wholesome.
02 -
  • Don't skip the soak: Unsoaked peas take forever and sometimes never fully soften; the soak isn't just tradition, it's chemistry that saves you time.
  • Taste as you go: The broth concentrates significantly during cooking, so what tastes perfectly seasoned at the beginning might be too salty by the end—adjust in the last 10 minutes only.
  • Rendering bacon properly changes everything: Low and slow heat means all that fat becomes liquid gold; rushing it over high heat makes it tough and bitter.
03 -
  • Vegetarian version: Omit both the bacon and sausage, use vegetable broth instead, and add an extra teaspoon of smoked paprika or a teaspoon of liquid smoke to get that deep, smoky flavor back.
  • Make it yours: Diced tomatoes (fresh or canned) add brightness, or a handful of collard greens stirred in during the last 10 minutes adds nutrition and authenticity without changing the core identity of the dish.
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