Southern Style Black Eyed Peas (Printable Copy)

Tender peas simmered with smoky sausage, bacon, and aromatic vegetables in a savory Creole-spiced broth for authentic Southern comfort.

# What You Need:

→ Meats

01 - 8 oz smoked sausage such as Andouille or Kielbasa, sliced
02 - 4 oz thick-cut bacon, diced

→ Legumes

03 - 1 lb dried black-eyed peas, rinsed and sorted

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 cup water

→ Spices & Seasonings

10 - 2 bay leaves
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, optional for heat
14 - 1/2 teaspoon freshly ground black pepper
15 - 3/4 teaspoon kosher salt, plus more to taste

→ Finishing

16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce, to serve

# How to Make:

01 - Place dried black-eyed peas in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. For quick preparation, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add the sliced sausage to the pot and sauté until browned on all sides. Remove and set aside with the bacon.
04 - In the same pot, add onion, bell pepper, and celery. Sauté until vegetables are softened, approximately 5 to 6 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne if using, black pepper, and salt. Return the cooked bacon and sausage to the pot.
06 - Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until peas are tender and the broth is flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped parsley before serving. Serve hot with hot sauce on the side, traditionally over steamed rice or with cornbread.

# Expert Advice:

01 -
  • The smoky sausage and bacon transform humble peas into something deeply savory and rich without needing hours of fussing.
  • It's the kind of dish that tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
  • One pot does everything, which means minimal cleanup and maximum flavor—the vegetables and meat release their essence right into the broth where the peas drink it all in.
02 -
  • Don't skip soaking the peas or use the quick soak—it's not just tradition; it actually softens them evenly and keeps them from splitting open halfway through cooking.
  • Taste the broth about 45 minutes into simmering; if it tastes flat, the peas aren't ready yet, but if it's already delicious and rich, you can pull it off the heat earlier—cooking times vary wildly depending on how old your dried peas are.
03 -
  • Buy your dried peas from a store with good turnover—older peas take significantly longer to cook and may never fully soften, which is frustrating and wasteful.
  • If your peas still seem firm after 1.5 hours, it usually means they were old; add another half cup of broth and keep simmering rather than turning up the heat, which toughens them.
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