Southern Black-Eyed Peas
Africanbites.com
Notes
If the black-eyed peas become too thick, add more chicken stock or water — the consistency should be nice and creamy. You can also substitute the smoked sausage with smoked turkey and the collard greens for kale.
Ingredients
- 1 pound black-eyed peas
4-5 thick bacon slices, chopped
1 cup smoked sausage or turkey, diced
2-3 teaspoons minced garlic
1 large onion, diced
1 stack celery, diced
1 jalapeño, minced
2 teaspoons fresh thyme, minced
1 bay leaf
1-2 teaspoons creole seasoning
7-8 cups chicken broth or water
2 cups collard greens or kale
Salt and pepper to taste
Directions
- Rinse your dry black-eyed peas in a large bowl. Cover them with 3-4 inches of cold water and let soak for 2-3 hours.
- On a large cutting board, chop bacon, smoked sausage, onions, jalapeño, thyme, and celery.
- In a large pan, sauté bacon for 4-5 minutes, then add smoked sausage and sauté for 2-3 mins. Remove bacon and sausage from the pan and set aside.
- To the same pan, add onions, garlic, thyme, celery, jalapeños, and bay leaf. Sauté for 3-5 minutes.
- Add chicken broth to the pan.
- Drain and rinse the soaked beans, then add to the pan. Season with creole seasoning and salt to taste. Mix and bring to a boil.
- Reduce heat and simmer for about 20 minutes uncovered.
- Toss in collard greens, bacon, and sausage in the pan. Continue cooking for 10 minutes, stirring often until the beans are tender.
- Remove the bay leaves from the pan and season the beans more if needed. Serve in a large bowl with some hot cornbread and enjoy!
Information
- Category
- Side Dishes
- Yield
- 4-6 servings
- Total Time
- 1 hour, 59 minutes, 59 seconds