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Southern Black-Eyed Peas

🇺🇸 United States · Southern

Servings: 6 Prep: 2 hours Cook: 50 minutes Total: 2 hours 50 minutes

Ingredients

  • 1 pound black-eyed peas
  • 4-5 thick slices 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 jalapeno, minced (optional, or ¼ teaspoon cayenne)
  • 2 teaspoons fresh thyme, minced
  • 1 bay leaf
  • 1-2 teaspoons Creole seasoning
  • 7-8 cups chicken broth
  • 2 cups collard greens (or kale)
  • Salt and pepper to taste

Steps

  1. Rinse and pick through black-eyed peas, discarding any debris. Place in a large pot, cover with 3-4 inches of cold water, and soak for 2-3 hours or overnight.
  2. In a large, heavy sauté pan, cook chopped bacon until brown and crispy, about 4-5 minutes.
  3. Add sausage and cook 2-3 more minutes. Remove bacon and sausage mixture and set aside.
  4. In the same pan, add onions, celery, garlic, jalapeno, thyme, and bay leaf. Sauté 3-5 minutes until onions are soft and fragrant.
  5. Pour in the chicken broth.
  6. Drain and rinse the soaked beans, then add them to the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.
  7. Reduce heat to a simmer and cook uncovered for about 20 minutes.
  8. Add the collard greens, bacon, and sausage to the pot. Continue cooking 10 minutes or more, stirring occasionally, until beans are tender and broth thickens.
  9. Add more stock or water if the mixture becomes too thick or dry; the finished texture should be thick and creamy but not watery.
  10. Remove the bay leaf.
  11. Taste and adjust seasoning with salt, pepper, and Creole seasoning as needed. Serve over rice, garnished with chopped green onion.

Source: www.africanbites.com