Save Southern-Style Black-Eyed Peas are a hearty, flavorful classic that embodies the soul of Southern comfort food. This dish features black-eyed peas simmered to tender perfection with smoky sausage, crispy bacon, and a blend of aromatic vegetables and Creole spices. Traditionally served to bring luck and prosperity, it is the perfect meal for a cozy family dinner or a festive New Year's celebration.
Save The foundation of this recipe lies in the slow simmering process, which allows the legumes to absorb the savory essence of the chicken broth and Creole seasonings. By browning the meats first and then sautéing the 'holy trinity' of onion, bell pepper, and celery in the rendered fats, you create a deep, complex base that makes every spoonful satisfying.
Ingredients
- Meats: 225 g (8 oz) smoked sausage (such as Andouille or Kielbasa), sliced; 115 g (4 oz) thick-cut bacon, diced
- Legumes: 450 g (1 lb) dried black-eyed peas, rinsed and sorted
- Vegetables: 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced
- Liquids: 1.5 liters (6 cups) low-sodium chicken broth; 240 ml (1 cup) water
- Spices & Seasonings: 2 bay leaves; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp cayenne pepper (optional); 1/2 tsp freshly ground black pepper; 3/4 tsp kosher salt (plus more to taste)
- Finishing: 2 tbsp chopped fresh parsley; Hot sauce, to serve
Instructions
- Step 1
- If using dried black-eyed peas, place them in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. (For a quick soak: cover peas with boiling water, let stand 1 hour, then drain and rinse.)
- Step 2
- 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.
- Step 3
- Add the sliced sausage to the pot and sauté until browned. Remove and set aside with the bacon.
- Step 4
- In the same pot, add onion, bell pepper, and celery. Sauté until vegetables are soft, about 5-6 minutes. Add garlic and cook for 1 minute more.
- Step 5
- Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne (if using), black pepper, and salt.
- Step 6
- 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.
- Step 7
- Taste and adjust seasoning. Remove bay leaves. Sprinkle with chopped parsley before serving.
- Step 8
- Serve hot, with hot sauce on the side. Traditionally enjoyed over steamed rice or with cornbread.
Zusatztipps für die Zubereitung
Preparation is key for the best texture. Always rinse and sort your dried black-eyed peas to remove any small debris. While the overnight soak is traditional, the quick-soak method is a great alternative if you are short on time. Be sure to use a heavy-bottomed pot or Dutch oven to prevent the peas from sticking during the long simmer.
Varianten und Anpassungen
For a vegetarian version, simply omit the bacon and sausage and use a high-quality vegetable broth; adding a dash of liquid smoke or extra smoked paprika can help mimic the smoky depth. You can also boost the nutritional value by stirring in some chopped collard greens or diced tomatoes during the last 20 minutes of cooking.
Serviervorschläge
This hearty dish is best served steaming hot, either in a bowl on its own or over a bed of fluffy steamed rice. Traditional accompaniments include warm, buttery cornbread and a side of sautéed greens. To drink, a crisp, dry white wine or a tall glass of sweetened iced tea provides a refreshing contrast to the rich, smoky flavors of the peas.
Save With its rich textures and layers of smoky spice, these Southern-Style Black-Eyed Peas offer a true taste of home. Whether you are following a New Year's tradition or simply looking for a satisfying meal, this recipe delivers comfort in every bite.
Recipe Q&A
- → Do I need to soak black-eyed peas before cooking?
Yes, soak dried black-eyed peas overnight in water, then drain and rinse. For a faster method, cover with boiling water and let stand for 1 hour before cooking.
- → Can I make this vegetarian?
Absolutely. Omit the bacon and sausage, use vegetable broth instead of chicken broth, and add extra smoked paprika or liquid smoke to maintain that savory depth.
- → What should I serve with black-eyed peas?
They're traditionally served over steamed rice with cornbread and sautéed greens like collards or kale. Hot sauce on the side adds a nice kick.
- → How do I know when the peas are done?
The peas should be tender and creamy, not mushy. Taste test after 1 hour of simmering—if they still have a slight crunch, continue cooking in 15-minute increments.
- → Can I freeze leftover black-eyed peas?
Yes, they freeze beautifully. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.