Southern-Style Black-Eyed Peas (Printable)

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

# Steps:

01 - Place dried black-eyed peas in a large bowl and cover with water to 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-bottomed 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 with the bacon fat 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 minute more until fragrant.
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 over medium-high heat, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until peas are tender and the broth is deeply flavored.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped fresh parsley before serving.
08 - Ladle hot black-eyed peas into serving bowls. Serve with hot sauce on the side. Traditionally paired with steamed rice or cornbread.

# Expert Advice:

01 -
  • The deep, smoky flavor comes from just a few ingredients working together, so you're not standing over the stove fussing.
  • One pot means one cleanup, which is honestly my favorite part of any weeknight meal.
  • These peas taste even better the next day, making them perfect for meal prep or bringing to a gathering.
02 -
  • Dried peas absolutely need soaking; cooking them without it can result in peas that never fully soften, no matter how long you simmer.
  • The broth should be noticeably seasoned before the peas are fully tender—they don't absorb much seasoning once they're done cooking, so season generously as you go.
03 -
  • Buy whole sausage and slice it yourself if you can—pre-sliced sausage sometimes has cornstarch on it, which can make the broth cloudy.
  • Save the rendered fat from the bacon and sausage in a small jar; it's liquid gold for cooking vegetables or making gravy for weeks afterward.
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