Southern-Style Black-Eyed Peas (Printable)

A hearty Southern classic simmered with smoky sausage and aromatic vegetables.

# What You'll 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

# Directions:

01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy 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, approximately 3 to 4 minutes. Remove and set aside with the bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté until vegetables are softened, about 5 to 6 minutes. Add minced garlic and cook for 1 minute more.
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, and simmer for 1 to 1.5 hours until peas are tender and the broth develops full flavor.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped fresh parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoy over steamed rice or with cornbread.

# Helpful Hints:

01 -
  • The broth becomes this incredible, deeply savory foundation where every spoonful tastes like comfort wrapped in smoke and spice.
  • It's naturally gluten-free and actually gets better the next day, making it perfect for meal prep or feeding a crowd without stress.
  • One pot means minimal cleanup, and the smell alone will have people asking what you're cooking before they even sit down.
02 -
  • Don't skip the soaking step—unsoaked peas will take twice as long to cook and may never reach that perfect tender texture, leaving you with a pot of grainy disappointment.
  • Taste as you go, especially with salt—you can always add more, but you can't take it out, and the broth will concentrate as it simmers.
  • If your peas seem like they're taking forever, check your heat level; too high and they'll toughen, too low and they'll never finish cooking.
03 -
  • Don't be afraid of the long simmer time—it's not a mistake, it's the reason the broth becomes silky and the flavors meld into something you can't quite name but absolutely crave.
  • If you forget to soak your peas overnight, the quick boiling-water soak truly works, though the overnight method always feels a little more luxurious and intentional.
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