Southern-Style Black-Eyed Peas (Printer-Friendly)

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

# What You’ll Need:

→ 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 Steps:

01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then 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-bottomed pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add 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 softened, approximately 5 to 6 minutes. Add minced garlic and cook for 1 minute longer.
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 until peas are tender and the broth is flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves and sprinkle with chopped fresh parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoy over steamed rice or with cornbread.

# Expert Advice:

01 -
  • It's deeply savory without feeling heavy—the smoke from the sausage and bacon creates layers of flavor that somehow taste both comforting and refined.
  • One pot, minimal fuss, maximum impact—this is the kind of dish you start and then forget about while it does all the work.
  • Naturally gluten-free and packed with protein,so it feels good to eat and even better to share.
02 -
  • Soaking your peas isn't optional if you want them tender without falling apart—rushed peas become mushy, and that changes the entire texture.
  • Don't throw away the bacon fat—it's the secret to why this tastes the way it does, and overshadowing it with butter or oil would flatten the whole dish.
03 -
  • Don't rush the soaking step—proper hydration makes the peas creamy in the center while they keep their shape, and that's the texture that makes this dish sing.
  • Taste the broth while the peas cook and add salt gradually—chicken broth is already salty, so you'll need less than you think, and it's easier to add more salt than to fix oversalted peas.
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