Southern-Style Black-Eyed Peas (Printable)

Hearty Southern peas simmered with smoky sausage, vegetables, and Creole spices for a comforting classic.

# What You'll Need:

→ Meats

01 - 8 oz smoked sausage (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 to soak overnight. Drain and rinse before cooking. Alternatively, for quick soaking, cover peas with boiling water, let stand 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 pot with bacon fat and sauté until browned on both sides. Remove and set aside with the cooked bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté over medium heat until vegetables are softened, approximately 5 to 6 minutes. Add minced garlic and cook for 1 minute longer until fragrant.
05 - Stir in the prepared black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if using, black pepper, and kosher salt. Return the cooked bacon and sausage to the pot and stir to combine.
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 until peas are tender and the broth has developed rich flavor.
07 - Taste and adjust seasoning as needed with additional salt and pepper. Remove and discard bay leaves. Sprinkle chopped fresh parsley over the top.
08 - Transfer to serving bowls and serve hot with hot sauce on the side. Traditionally enjoyed over steamed rice or accompanied by cornbread.

# Expert Suggestions:

01 -
  • It's a one-pot meal that gets better the longer it sits, so you can make it hours ahead and let the flavors deepen while you do other things.
  • The combination of smoky sausage and crispy bacon gives you that richness without feeling heavy, especially when served over rice.
  • It's naturally gluten-free and full of protein, so it satisfies both hunger and the quiet satisfaction of eating something genuinely nourishing.
02 -
  • Don't skip soaking the peas, even if you're in a hurry—dried peas need that hydration time or they'll stay tough and mealy inside no matter how long you simmer them.
  • The bay leaves are essential for flavor but invisible, so make a mental note of how many you put in and count them as you fish them out at the end to avoid any surprises.
  • If your broth is too salty to begin with, the flavor will intensify as the liquid reduces, so taste it early and adjust with water if needed.
03 -
  • Make this the day before if you can—the flavors marry overnight, and you'll have only reheating to do, giving you time to focus on side dishes and company.
  • If you forget to soak the peas, use the quick-soak method with boiling water, but plan for an extra 15-30 minutes of simmering time than the recipe calls for.
  • A crisp white wine or iced sweet tea pairs beautifully with the richness of the dish; the acidity or sweetness cuts through and refreshes your palate between bites.
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