Black Eyed Peas
A heartwarming Southern dish filled with smoky flavors and rich comfort, perfect for any gathering.
Ingredients
Main Ingredients
- 1 lb dried black-eyed peas Soak in cold water for at least 2-3 hours.
- 4-5 slices chopped bacon Cook until crisp.
- 5 oz diced smoked sausage
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 tsp minced garlic
- 1 medium jalapeño, minced Optional for heat.
- 2 tsp fresh thyme
- 1 piece bay leaf Remove before serving.
- 7-8 cups chicken broth Use low sodium if preferred.
- 2 cups collard greens Ensure they are chopped.
- 1-2 tsp Creole seasoning Adjust to taste.
- Salt and pepper To taste.
Instructions
Preparation
- Soak the dried black-eyed peas in cold water for at least 2-3 hours.
- In a large pot, cook the chopped bacon until crisp and golden.
- Add the diced smoked sausage to the rendered bacon fat and cook for an additional 2-3 minutes.
- Remove the bacon and sausage, leaving the fat in the pot.
- Sauté the diced onion and celery in the bacon fat until softened.
- Add minced garlic and minced jalapeño, and sauté until tender.
- Stir in fresh thyme and the bay leaf.
- Pour in the chicken broth and add the soaked black-eyed peas along with Creole seasoning.
- Let it simmer for 20 minutes.
- Stir in collard greens and return the cooked bacon and sausage to the pot.
- Continue simmering for another 10 minutes.
- Remove the bay leaf and serve hot over rice.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-5 days or frozen for up to 3 months. Enhance flavors with a splash of hot sauce.