Description
A classic Southern dish with black-eyed peas, smoky bacon, and savory sausage, perfect for bringing warmth and comfort.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 4 cups chicken broth (or water)
- 4 slices of bacon, chopped
- 1 pound smoked sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the black-eyed peas under cold water, then soak them in water for at least 4 hours or overnight. Drain and set aside.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add the sliced sausage to the pot and cook until browned. Remove the sausage and set it aside with the bacon.
- In the same pot, add the diced onion and minced garlic. Sauté until the onion is soft and translucent.
- Add the black-eyed peas, chicken broth, salt, black pepper, cayenne pepper (if using), and bay leaves to the pot. Stir well.
- Bring to a boil, then reduce the heat to low. Simmer for about 45 minutes to 1 hour, or until the peas are tender.
- Stir in the bacon and sausage, cooking for an additional 10 minutes.
- Remove the bay leaves before serving.
Notes
Serve warm garnished with fresh parsley. Pairs well with cornbread or rice. For storage, refrigerate for 3-4 days or freeze for up to 3 months.
- Prep Time: 240 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 50mg