Black-Eyed Peas
These Black-Eyed Peas are substantial, creamy, spicy and smokey. Your good luck chances for the New Year increase when served alongside Southern Collard Greens, ham and cornbread,
- Prep Time: About 2-1/2 Hours
- Cook Time: 45-50 Minutes
- Total Time: About 3-1/2 Hours
- Yield: 5 to 6 Servings 1x
Ingredients
1 pound black-eyed peas, washed and rinsed; remove any partial peas and foreign material like pebbles.
5–6 thick-cut slices bacon, cut into lardons or 1/4-inch slices
1 to 1-1/2 cup andouille sausage or other smoked sausage, cut into bite-sized pieces
1 cup (about 1 large) onion, diced
1 stalk celery, diced
2 to 3 tsp. fresh garlic (about 3 cloves), minced
1 jalapeno pepper, minced and deseeded
2 tsp. thyme, dried or fresh
1 bay leaf
1 to 2 tsp. Creole Seasoning, to taste
7 to 8 cups chicken stock or water
Salt and pepper, to taste
Instructions
Place washed, rinsed and debris-free black-eyed peas in a large stock pot. Cover with 2 to 3 inches of cold water. Let sit for 2 to 3 hours. Overnight is best for creamy peas!
In a large pan over medium-high heat, saute bacon and sausage until crispy and browned. Remove from pan to a paper-towel lined plate. Add onion, celery, garlic and jalapeno, thyme, bay leaf and Creole Seasoning to pan. Saute for about 4-5 minutes or until onions are slightly translucent.
Drain the water from the stock pot. Stir in the onion mixture and chicken stock. Bring mixture to a boil. Reduce heat to low and simmer uncovered for 20-30 minutes, or until peas are tender. Stir in bacon and sausage. Cook for about 10 minutes longer or until broth thickens to your liking. Add more chicken stock or water as needed. Peas should be tender and creamy, not watery and crunchy. Adjust salt, pepper, and Creole Seasoning to your spice tolerance.
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