Southern-Style Black-Eyed Peas

These black-eyed peas are slow-simmered with smoky sausage, crisp bacon, and a deeply savory mix of aromatics and Creole seasonings for a rich, comforting, stew-like meal. While traditionally enjoyed in the Southern U.S. as a “good luck” meal on New Year’s Day, it’s a delicious, budget-friendly one-pot meal whenever you’re in need of a little bit of comfort. After a quick soak, the peas cook until tender in seasoned chicken stock, soaking up layers of smoky, herby flavor along the way. Hearty, comforting, and perfect for sharing, this classic dish is just as good on its own as it is alongside

Instructions

1. 1

   Rinse and drain the black-eyed peas. Place them in a large bowl, and add cold water to cover by about 2 inches. Let soak for 2–3 hours, until slightly softened. Drain, and set aside.

2. 2

   Cook the sausage and bacon in a large, heavy-bottomed pot over medium heat, stirring often, until crisp, 8–10 minutes. Remove the meat from the pot, and set aside. Reserve the drippings in the pot.

3. 3

   Add the onion and celery to the pot. Cook over medium heat, stirring often, until softened, 7–10 minutes. Stir in the garlic, and cook, stirring often, for about 2 minutes, or until fragrant. Stir in the Creole seasoning, oregano, thyme, and bay leaf. Pour in the chicken stock.

4. 4

   Add the soaked black-eyed peas to the mixture in the pot. Bring to a simmer over high heat, then reduce the heat to low. Add the sausage and bacon to the mixture. Simmer, uncovered, until the black-eyed peas are tender, about 45 minutes, stirring the mixture every 5 minutes. Taste and season with salt and pepper as desired.

5. 5

   Enjoy!

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