Southern-Style Black-Eyed Peas (Printable)

Hearty black-eyed peas with smoky sausage, aromatic vegetables, and Creole spices for a comforting Southern classic.

# What You'll Need:

→ Meats

01 - 8 ounces smoked sausage (such as Andouille or Kielbasa), sliced
02 - 4 ounces thick-cut bacon, diced

→ Legumes

03 - 1 pound 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 & 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

# Directions:

01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse. 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 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 additional minute.
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 with a lid, and simmer for 1 to 1.5 hours until peas are tender and the broth is deeply flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves from the pot. Sprinkle with chopped fresh parsley immediately before serving.
08 - Ladle into bowls and serve hot with hot sauce on the side. Traditionally enjoyed over steamed rice or accompanied by cornbread.

# Expert Tips:

01 -
  • The smoky sausage and bacon create a depth of flavor that makes you feel like you spent hours in the kitchen, even though the actual work is minimal.
  • It's forgiving and adaptable—whether you're feeding six people or meal-prepping for the week, this recipe bends to your needs without complaint.
  • One pot means less cleanup, and somehow a dish that simmers low and slow tastes even better the next day.
02 -
  • Don't skip the soak, and definitely don't skip rinsing the peas afterward—this step prevents the digestive issues that give black-eyed peas an unfair reputation.
  • The magic happens in the simmering, not the boiling; a rolling boil will make the peas burst apart instead of staying whole and tender.
  • Taste before you serve, not after; black-eyed peas are forgiving about seasoning, but undersalted food never tastes as good as it should.
03 -
  • Toast your dried spices in a dry pan for thirty seconds before adding them to release their essential oils and make them taste fresher and more vibrant.
  • If your peas are taking longer than ninety minutes to soften, your peas might be old; older dried peas need longer cooking or should be replaced.
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