Description
A comforting dish of Southern Black Eyed Peas that’s rich in flavor and tradition, perfect for family gatherings and any night of the week.
Ingredients
- 1 pound black-eyed peas (rinsed and sorted)
- 4-5 slices bacon (chopped)
- 5 ounces smoked sausage or turkey (diced)
- 1 large onion (diced)
- 1 stalk celery (diced)
- 2-3 teaspoons garlic (minced)
- 1 jalapeño (minced, optional)
- 2 teaspoons fresh thyme (minced)
- 1 bay leaf
- 1-2 teaspoons Creole seasoning (or to taste)
- 7-8 cups chicken broth
- 2 cups collard greens (or more, chopped)
- Salt and pepper (to taste)
Instructions
- Soak the black-eyed peas in cold water for 2–3 hours or overnight. Drain and rinse them.
- In a large pot, cook the chopped bacon over medium heat until crispy. Add the smoked sausage and sauté for another 2–3 minutes. Remove and set aside.
- Add the onion, celery, garlic, jalapeño (if using), thyme, and bay leaf to the pot. Sauté until the onions are soft, about 4–5 minutes.
- Add the chicken broth and drained black-eyed peas. Stir in Creole seasoning, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat and simmer uncovered for about 20 minutes. Add collard greens, bacon, and sausage back to the pot. Cook for another 10–15 minutes until the peas are tender and broth has thickened.
- Adjust seasonings if necessary. Remove the bay leaf and serve hot, ideally over rice.
Notes
If short on time, use the quick soak method for the peas. Can be customized with bell peppers or spiced up with cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern