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Bring a bit of the South home with this hearty bowl of black eyed peas loaded with smoky bacon, bold spices, and a tasty kick. Folks serve it up for “good luck” each New Year’s Day, but honestly, you’ll want this comfort food all year long.
Reasons to Try This
There’s a whole lot of flavor and Southern tradition packed in these peas. They aren’t just filling – bacon, greens, and beans bring a healthy punch too. Whether you’re chasing that New Year’s luck or just craving some soul food, this meal always does the trick.
Stuff for Cooking
- Greens: 1 bunch collards, chopped up for a pop of color
- Liquid: 6 cups chicken broth, use veggie broth if you’d rather
- Seasoning: Salt, black pepper, and 1 tablespoon Creole seasoning – adjust as you like
- Herbs: Toss in 2 bay leaves and some fresh thyme sprigs
- Jalapeno: 1 pepper, chopped small. Turn up or down the heat how you like
- Vegetables: 4 garlic cloves, 2 stalks celery, and a big onion, all diced
- Smoked Sausage: 1 pound, sliced. Turkey sausage is a good swap
- Bacon: 6 strips, thick and chopped up for extra smokiness
- Black Eyed Peas: 1 lb dried, soak in water overnight or at least a few hours. Navy beans work in a pinch
How You Pull It Together
- Finish Strong
- Toss in chopped collards for the last 10 minutes. Add more salt and pepper if you want. Dish up hot over rice.
- Time to Cook
- Pour in the broth and peas. Boil, then simmer ‘til peas are soft – usually takes 45 minutes.
- Start the Basics
- Sizzle bacon till crisp, throw in sausage to brown. Next, soften onion, celery, garlic, and add your seasonings.
- Get Peas Ready
- Sort and rinse your peas. Let them soak in a bowl of cold water anywhere from 2 hours to overnight.
History Behind It
For generations on Southern tables, black eyed peas have meant good fortune. They first came to the U.S. from Africa around the 1600s. People cook them on New Year’s because they look like coins and it’s supposed to bring some luck your way. More and more folks eat them regularly now, not just for luck but ‘cause they taste great.
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Awesome Layers of Taste
If you want super flavorful peas, pile on the flavor! Start off with bacon and sausage for a smoky rich base. Add onion for sweetness and some punchy spices. Let the whole thing bubble away so the tastes really soak in. Tossing in a smoked turkey wing or a ham hock? That’ll bump it up even more. Everything you add brings its own character to the pot.
Simple Steps for Cooking
You might think this takes loads of work, but it’s pretty chill. Soak your peas ahead and you’ll save time later. Fry the bacon until crunchy, then cook the sausage right in the same pan. After that, pile in your veggies, letting them get soft and aromatic. Mix in the peas and broth, let the pot barely bubble until the peas are nice and soft. Last thing before serving: greens go in for color and nutrients.
Switch It Up
Make this your own however you want! Wanna skip the meat? Use veggie broth and leave out bacon and sausage. Love it spicy? Add more jalapenos or splash in hot sauce. If you want it extra creamy, smoosh some peas against the pot wall. Try mixing in tomatoes or even a bit of coconut milk for a fun twist.
Keeping it Fresh After
This meal just gets tastier the longer it sits. It’ll last in the fridge in an airtight container for about 5 days. Put it in freezer bags to keep for half a year. Heat it up with a little broth if it’s thickened too much. Want easy lunches? Freeze individual servings.
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Common Questions
- → Want to make this dish vegetarian without losing the smoky flavor?
Leave out the bacon and sausage and use veggie broth. For the smoky taste, mix in a teaspoon or two of smoked paprika or just a tiny splash of liquid smoke. Toss in some mushrooms and lots of onion and garlic for even more flavor.
- → Why is soaking the black-eyed peas so important, and what if I forgot?
Soaking helps peas cook faster, makes them easier to digest, and keeps everything tender. If you forgot, just boil the peas briefly for 2 minutes, then let them soak for about an hour. For best results though, let them sit in cold water all night.
- → I only have canned black-eyed peas - how do I adjust the recipe?
First, rinse and drain your canned peas. Mix them in for the last 15-20 minutes of cooking so they don't get mushy. Cut the liquid in half since the canned peas won't soak any up. Go easy on the salt at first since canned peas are often already salted.
- → How do I control the spice level without losing flavor?
Not a fan of heat? Leave out jalapeños and use less black pepper. Want it spicier? Add jalapeño seeds, cayenne, or swap in serranos. Just let folks add hot sauce at the table if they want more kick.
- → Can I adapt this for my slow cooker? What adjustments should I make?
Sear your bacon and sausage first, then soften up your onions, celery, and garlic. Dump it all into your slow cooker with your soaked peas and the rest. Go low for 6–8 hours or crank the heat for 3–4 hours. Always toss in the salt near the end so the peas don't turn tough.
Final Thoughts
If this hits the spot, give Creole jambalaya a shot too! Both dishes use meat and plenty of spices for that classic Southern taste. If you like the black-eyed peas, chicken and sausage gumbo also delivers on slow-cooked goodness in a rich stock for true comfort vibes.