Southern-Style Black-Eyed Peas (Print version)

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
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 for serving

# Steps:

01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, cover peas with boiling water, let stand 1 hour, drain and rinse.
02 - In a large Dutch oven or heavy 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 cooked bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté over medium heat until vegetables are soft, approximately 5-6 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in the drained black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if using, black pepper, and 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 broth is flavorful.
07 - Taste and adjust seasoning as needed. Remove and discard bay leaves.
08 - Sprinkle with chopped fresh parsley before serving. Serve hot with hot sauce on the side, traditionally over steamed rice or with cornbread.

# Cooking tips:

01 -
  • The peas become impossibly creamy while the smoked sausage and bacon create this savory depth that tastes like it simmered for days.
  • It's naturally gluten-free, feeds a crowd with minimal fuss, and actually gets better as leftovers because the flavors keep deepening.
02 -
  • Don't skip the soaking step—undersoaked peas will take significantly longer to cook and might never reach that perfect creamy texture no matter how long you simmer them.
  • The most common mistake is letting the broth reduce too much; if it looks too thick toward the end of cooking, add more water or broth because the peas should be sitting in flavorful liquid, not a paste.
03 -
  • If your peas are still tough after 1.5 hours, they were likely old—store dried beans in an airtight container in a cool place and use within a year, as older peas take significantly longer to soften.
  • The bacon fat is precious; if you're making a smaller batch, use just 2 slices and don't feel bad about that because you're after flavor, not grease, and a little goes a long way.
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