Description
A comforting Southern dish of black-eyed peas simmered with crispy bacon and smoky sausage, perfect for gatherings and cozy meals.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 4 slices of bacon
- 1 pound smoked sausage (Andouille or kielbasa)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas and soak in water for about 4 hours.
- In a large Dutch oven, cook the bacon until crispy. Remove and set aside.
- Sauté the diced onion in the bacon fat until translucent, then add minced garlic and cook for 30 seconds.
- Add the smoked sausage and sauté until browned.
- Drain the soaked black-eyed peas and add to the pot with chicken broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes until peas are tender.
- Season with salt and pepper, crumble the bacon back into the pot, and stir.
- Serve hot in bowls, optionally with cornbread on the side.
Notes
This dish can be made ahead for enhanced flavor. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 240 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg