Save A hearty, flavorful Southern classic, these black-eyed peas are simmered with smoky sausage, aromatic vegetables, and Creole spices—perfect for ringing in the New Year with luck and comfort. This dish is the epitome of soul food, offering a deep, smoky broth and tender legumes that have been a staple of Southern American cuisine for generations.
Save Preparing this dish is a sensory experience, from the sizzle of browning sausage to the aromatic blend of the "holy trinity"—onion, celery, and bell pepper. As the peas simmer, the kitchen fills with a comforting warmth that promises a delicious and lucky start to the season.
Ingredients
- 225 g (8 oz) smoked sausage (such as Andouille or Kielbasa), sliced
- 115 g (4 oz) thick-cut bacon, diced
- 450 g (1 lb) dried black-eyed peas, rinsed and sorted
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 liters (6 cups) low-sodium chicken broth
- 240 ml (1 cup) water
- 2 bay leaves
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp freshly ground black pepper
- 3/4 tsp kosher salt (plus more to taste)
- 2 tbsp chopped fresh parsley
- Hot sauce, to serve
Instructions
- Step 1
- If using dried black-eyed peas, place them in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. (For a quick soak: cover peas with boiling water, let stand 1 hour, then drain and rinse.)
- Step 2
- In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Step 3
- Add the sliced sausage to the pot and sauté until browned. Remove and set aside with the bacon.
- Step 4
- In the same pot, add onion, bell pepper, and celery. Sauté until vegetables are soft, about 5-6 minutes. Add garlic and cook for 1 minute more.
- Step 5
- Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne (if using), black pepper, and salt.
- Step 6
- Return the cooked bacon and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until peas are tender and the broth is flavorful.
- Step 7
- Taste and adjust seasoning. Remove bay leaves. Sprinkle with chopped parsley before serving.
- Step 8
- Serve hot, with hot sauce on the side. Traditionally enjoyed over steamed rice or with cornbread.
Zusatztipps für die Zubereitung
To ensure the best texture, always sort through your dried peas to remove any small stones or debris. A heavy-bottomed Dutch oven is essential for even simmering and preventing the bottom from scorching during the long cooking process. If the liquid reduces too much before the peas are tender, add a splash more broth or water.
Varianten und Anpassungen
For a vegetarian version, omit the meat and use vegetable broth, adding extra smoked paprika or a drop of liquid smoke to maintain that signature depth. You can also boost the nutritional value by adding collard greens or diced tomatoes during the last 30 minutes of simmering.
Serviervorschläge
These peas are traditionally served over a bed of steamed white rice or alongside a thick slice of buttery cornbread. For a complete meal, pair with sautéed greens. To drink, a crisp, dry white wine or a tall glass of Southern iced tea provides the perfect balance to the smoky, spicy flavors.
Save Whether you're looking for luck in the New Year or just a soul-warming dinner, this Southern-Style Black-Eyed Pea recipe delivers incredible flavor with every spoonful. Enjoy the rich tradition and hearty comfort of this classic American dish.
Recipe FAQs
- → Do I need to soak the black-eyed peas before cooking?
Yes, soaking dried black-eyed peas overnight helps them cook evenly and tenderly. For a faster option, cover them with boiling water and let stand for one hour before draining and proceeding with the dish.
- → Can I make this dish vegetarian?
Absolutely. Simply omit the bacon and sausage, then use vegetable broth instead of chicken broth. Add extra smoked paprika or a few drops of liquid smoke to maintain that deep, savory flavor profile.
- → What's the best way to serve Southern black-eyed peas?
These peas are traditionally served over steamed white rice, which soaks up the flavorful broth. Cornbread makes an excellent side for dipping, and sautéed collard greens complete the classic Southern trio for a full, comforting meal.
- → How long do leftovers keep in the refrigerator?
Stored in an airtight container, leftover black-eyed peas will keep well for 4 to 5 days in the refrigerator. The flavors often deepen and improve after a day or two, making this an excellent meal-prep option.
- → Can I freeze these black-eyed peas?
Yes, they freeze beautifully. Let the peas cool completely, then transfer to freezer-safe containers or bags, leaving some space for expansion. They'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
- → What makes black-eyed peas traditional for New Year's?
Black-eyed peas have symbolized luck and prosperity in Southern tradition for generations. When cooked with greens (representing money) and cornbread (representing gold), they're believed to ensure a prosperous year ahead, making them a staple on New Year's Day tables across the South.