Southern-Style Black-Eyed Peas (Printable)

A hearty Southern classic with smoky sausage, vegetables, and Creole spices for luck and comfort.

# What You 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 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

# How To Make It:

01 - Place dried black-eyed peas in a large bowl and cover with water, soaking overnight. Drain and rinse thoroughly before cooking. Alternatively, cover peas with boiling water, let stand for 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 on paper towels.
03 - Add sliced sausage to the same pot and sauté until browned on all sides, approximately 3-4 minutes. Remove with a slotted spoon and set aside with the cooked bacon.
04 - In the remaining fat in the pot, add diced onion, bell pepper, and celery. Sauté over medium heat until vegetables soften, approximately 5-6 minutes. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, dried thyme, cayenne pepper if using, ground black pepper, and kosher salt. Return the cooked bacon and sausage to the pot.
06 - Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 1 to 1.5 hours, or until peas are completely tender and the broth has developed rich flavor.
07 - Taste the dish and adjust seasoning as needed. Remove bay leaves from the pot.
08 - Transfer to serving bowls, sprinkle with chopped fresh parsley, and serve hot with hot sauce on the side. Traditionally enjoyed over steamed rice or with cornbread.

# Expert Hints:

01 -
  • The smoky sausage and crispy bacon create a depth of flavor that makes these peas taste like they've been simmering for days, even though they're done in under two hours.
  • It's naturally gluten-free and packed with protein, so you get something hearty that actually makes you feel good afterward.
  • One pot, minimal fuss, and the kind of aroma that brings people into the kitchen asking when dinner's ready.
02 -
  • Don't skip the soaking step unless you absolutely must—unsoaked peas take nearly twice as long and the texture never quite reaches that creamy-tender sweetness you're after.
  • If your peas are still hard after 1.5 hours, your water might be too hard or your peas might be old; add a pinch of baking soda (just a tiny bit) to soften them, but this is rare if you've soaked them properly.
  • The broth will thicken as the peas break down slightly and release their starches—this is perfect, and it means you don't need flour or cornstarch.
03 -
  • If you're cooking for a crowd and want to make this ahead, simmer it for just 45 minutes, let it cool, refrigerate it, and finish cooking the next day—it reheats beautifully and the flavors deepen overnight.
  • The secret to creamy broth without flour is patience: let those peas cook undisturbed and don't stir too much, which keeps them whole and lets their natural starches thicken the liquid gradually.
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