Black Eyed Peas Recipe
Black eyed peas, cooked the way we do — one-pot sausage and peas, Southern black eyed peas, collard greens soup, and a cold pea salad for busy nights.
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One-Pot Sausage & Black Eyed Peas
A hearty and flavorful one-pot dish featuring black eyed peas, sausage, and seasoned greens, perfect for a comforting meal.
Chris RileyIngredients
- 1 pound black eyed peas
- 1/2 cup pancetta (or bacon)
- 1 pound andouille sausage
- 1, diced white onion
- 3, diced celery ribs
- 1, diced green bell pepper
- 4, chopped green onions
- 2 tbsp Cajun seasoning
- 48 oz chicken bone broth
- 1 can seasoned collard greens (canned)
Instructions
- 1Soak the black eyed peas in water for 2-3 hours.
- 2Cook chopped pancetta in a pot over medium heat for 2-3 minutes.
- 3Add sliced andouille sausage and cook for 4-5 minutes until crispy, then set aside.
- 4In the same pot, cook diced vegetables until translucent, seasoning with 1 tbsp Cajun seasoning and scraping the bottom of the pot.
- 5Add soaked beans and cooked sausage back to the pot, then pour in chicken bone broth.
- 6Add remaining Cajun seasoning, bring to a boil, then simmer for 2 hours.
- 7Once beans are soft, mash them gently to thicken the broth.
- 8Add seasoned collard greens and simmer for an additional 15-20 minutes.
- 9Serve hot, ideally with cornbread.
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Open in Pepper →A Pot Of Peas Feeds Everybody
A bag of dried black eyed peas costs almost nothing and turns into supper with a little smoked meat and time. It's the kind of pot you start in the afternoon and forget about until the kitchen smells right.
Cooks on Pepper reach for these on New Year's Day, on cold Sundays, and on any weeknight when there's a ham bone in the freezer and not much else planned.
Every recipe here is a real pot of peas: One-Pot Sausage & Black Eyed Peas with andouille and bacon, Southern Black Eyed Peas cooked low with smoked pork, Black Eyed Peas and Collard Greens Soup, a cold Black-Eyed Pea Salad with bell pepper and red onion, and a Black-Eyed Pea Casserole with pork sausage.
Quick Tips
- 1
Skip the overnight soak
Dried black eyed peas cook tender in about 60 to 90 minutes without soaking. If you do soak them 4 hours, start checking at 45 minutes.
- 2
Start the smoked meat first
Render bacon or brown the andouille for 5 to 8 minutes before adding peas and water, so the fat and browned bits season the whole pot.
- 3
Salt at the end
Wait until the peas are tender, then salt. Smoked ham and sausage already carry a lot, so taste before you add even 1 teaspoon.
- 4
Rinse peas for salad
Drain a 15-ounce can and rinse under cold water for 30 seconds so the salad tastes fresh, then chill it at least 1 hour before serving.
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