Smoky Southern Black Eyed Peas
A comforting Southern classic with black-eyed peas, smoky bacon, and tender greens. High in protein, fiber, and heart-healthy fats, this dish is easy to make, satisfying, and perfect for weeknight dinners or meal prep. Serve over rice for a complete, soul-warming meal.
Equipment
- Large pot (6-8 quarts)
- Heavy sauté pan (10-12 inches)
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 pound 453 g dry black-eyed peas
- 4 –5 slices thick-cut bacon chopped
- 5 ounces smoked sausage or turkey diced (about 1 cup)
- 1 large onion diced
- 1 stalk celery diced
- 2 –3 teaspoons garlic minced
- 1 optional jalapeño minced (or ¼ teaspoon cayenne pepper)
- 2 teaspoons fresh thyme minced
- 1 bay leaf
- 1 –2 teaspoons Creole seasoning
- 7 –8 cups chicken broth or water
- 2 cups collard greens or kale, chopped
- Salt and black pepper to taste
Instructions
- Prepare the Black-Eyed Peas: Start by carefully sorting your black-eyed peas. Place them on a clean surface and pick through to remove any small stones, debris, or shriveled beans. Rinse the peas thoroughly under cold running water to remove dust or residue. Transfer the cleaned beans to a large bowl and cover with 3–4 inches of cold water. Allow them to soak for 2–3 hours, or for best results, soak overnight. This helps reduce cooking time and ensures a tender texture.
- Crisp the Bacon: Heat a large, heavy sauté pan over medium heat. Add the chopped bacon slices, spreading them evenly across the pan. Cook for about 4–5 minutes, stirring occasionally, until the bacon is golden brown and crispy. The rendered bacon fat will form a flavorful base for the rest of the dish. Once cooked, use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Sauté the Smoked Sausage: In the same pan with the bacon fat, add the diced smoked sausage or turkey. Sauté for 2–3 minutes until the sausage begins to brown slightly and releases its smoky aroma. This step infuses the dish with a rich, savory flavor. Remove the sausage from the pan and set aside with the bacon.
- Cook the Aromatics: Still using the same pan, add the diced onion, celery, and minced garlic. If using, also add the minced jalapeño or a pinch of cayenne for a mild kick. Sauté the mixture for 3–5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Add the minced fresh thyme and the bay leaf, allowing the herbs to bloom in the heat and elevate the aroma of the dish.
- Add the Liquid Base: Carefully pour in 7–8 cups of chicken broth or water into the sauté pan with the aromatics. Stir to combine all the ingredients, ensuring the flavorful bits stuck to the bottom of the pan (the fond) are loosened and incorporated into the liquid.
- Combine Black-Eyed Peas: Drain the soaked black-eyed peas and rinse them one more time under cold water. Gently add them to the pot with the aromatics and liquid. Sprinkle in 1–2 teaspoons of Creole seasoning and season with a pinch of salt. Stir everything together to ensure the peas are evenly coated in the flavorful broth.
- Simmer the Beans: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking, and check the peas for tenderness. The beans should begin to soften but still retain their shape.
- Incorporate Greens and Meat: After the initial simmer, add the chopped collard greens (or kale), along with the cooked bacon and sausage. Stir gently to combine, allowing the greens to wilt and the meats to distribute evenly. Continue simmering for another 10 minutes or longer, depending on how tender you prefer the beans and how thick you want the broth.
- Adjust the Texture and Seasoning: Check the consistency of your dish. If the beans seem too thick, gradually add more broth or water until the desired texture is reached. The final mixture should be creamy and slightly thick but not watery. Taste and adjust seasonings with additional salt, black pepper, or Creole seasoning as needed.
- Serve and Garnish: Remove the bay leaf before serving. Spoon the hot, flavorful black-eyed peas over cooked rice for a classic Southern presentation. Garnish with finely chopped green onions or extra herbs for a fresh finish. Serve immediately while warm, enjoying a comforting, protein-packed, and fiber-rich meal that’s perfect for any day of the week.
Notes
- Soaking the black-eyed peas overnight helps reduce cooking time and results in creamier beans.
- Use smoked sausage or turkey for a lower-fat alternative to traditional pork sausage.
- Collard greens can be substituted with kale or spinach for a different flavor profile.
- Adjust the level of heat by controlling jalapeños or cayenne pepper.
- Leftovers taste even better the next day as the flavors deepen.
- Serve over rice, grits, or even mashed potatoes for a hearty meal.
- Make a larger batch and freeze portions for easy meal prep.
