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Black-Eyed Peas with Bacon and Sausage

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish, Side Dish
  • Cuisine: Southern

Description

This hearty dish of Black-Eyed Peas with Bacon and Sausage is a comforting, flavorful meal, perfect for cozy dinners or New Year’s celebrations. It’s packed with smoky, savory flavors and tender black-eyed peas that are delicious served over rice or with cornbread.

Ingredients

Units Scale
  • 1 lb (450 g) dried black-eyed peas, rinsed and soaked overnight (or use canned, drained, and rinsed)
  • 4 slices of bacon, chopped
  • 12 oz (340 g) smoked sausage or andouille sausage, sliced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 4 cups (1 liter) chicken broth
  • 2 cups (480 ml) water (add more if needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bacon and sausage:
    • Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
    • In the same pot, add the sausage slices and cook until browned. Remove and set aside with the bacon.
  2. Sauté the vegetables:
    • In the rendered bacon fat, sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
  3. Add the peas and seasonings:
    • If using dried peas, drain and rinse them. Add the black-eyed peas to the pot along with the smoked paprika, cayenne pepper (if using), thyme, and bay leaf.
  4. Add liquids and simmer:
    • Pour in the chicken broth and water. Stir well, then return the bacon and sausage to the pot. Bring to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the peas are tender. If needed, add more water to keep the peas covered during cooking.
  5. Season and finish:
    • Remove the bay leaf and taste for seasoning. Add salt and pepper as needed. If you prefer a creamier texture, mash some of the peas with the back of a spoon or use an immersion blender for a few pulses.
  6. Serve:
    • Garnish with fresh parsley and serve hot over rice or alongside cornbread.

Notes

  • Canned peas option: If using canned black-eyed peas, reduce the cooking time to 30 minutes and add them after the broth has simmered with the bacon and sausage for at least 20 minutes.
  • Add heat: For spicier peas, increase the cayenne pepper or add diced jalapeños.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://recipe.ukfinda.com/black-eyed-peas-with-bacon-and-sausage/