Flavorful Southern Black Eyed Peas

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Black eyed peas have always been part of my New Year’s tradition. There’s something comforting about starting January with a warm bowl of these hearty beans, just like my grandmother used to make. But you don’t need to wait for New Year’s Day to enjoy this Southern classic – I make them year-round when I’m craving a taste of home-style cooking.

I’ve found that black eyed peas are one of those dishes that gets better the longer it simmers. The flavors blend together beautifully, and the beans become tender without turning mushy. Plus, the whole house fills with that wonderful aroma that reminds me of Sunday family dinners.

Whether you’re keeping up with tradition or just want a filling, satisfying meal, these black eyed peas hit the spot every time. And the best part? They’re pretty much impossible to mess up. Just throw everything in the pot and let them do their thing.

What Kind of Black-Eyed Peas Should I Use?

For this classic Southern dish, you can use either dried or fresh black-eyed peas, though dried ones are more commonly available and budget-friendly. If you’re using dried peas, look for ones that are whole, uncracked, and have a creamy white color with a distinctive black “eye” – avoid any that look discolored or shriveled. Fresh black-eyed peas can be found in some markets during peak season (especially around New Year’s) and cook faster than dried ones, but they need to be used within a few days of purchase. If you’re in a hurry, canned black-eyed peas can work as a substitute, though they won’t absorb the flavors quite as well as dried or fresh ones cooked from scratch.

Options for Substitutions

This Southern classic is pretty adaptable – here’s what you can switch up if needed:

• Black-eyed peas: While black-eyed peas are traditional for this dish, you can use other field peas like crowder peas or purple hull peas. Dried or frozen both work well – if using canned, reduce the cooking time and liquid significantly.
• Bacon and smoked sausage: The smoky flavor is key here, but you’ve got options! Ham hocks, smoked turkey wings, or even smoked turkey necks work great. For a meatless version, try adding a dash of liquid smoke and use vegetable stock instead of chicken stock.
• Creole spice mix: No Creole seasoning? Make your own by mixing paprika, garlic powder, black pepper, onion powder, oregano, and a pinch of cayenne. Cajun seasoning works too!
• Collard greens: Besides kale, you can also use turnip greens, mustard greens, or even spinach (add spinach at the very end to prevent overcooking).
• Fresh thyme: If you don’t have fresh thyme, use 1/2 teaspoon dried thyme instead. You can also try dried oregano for a different but nice flavor.
• Jalapeño: Besides cayenne, you can use red pepper flakes, hot sauce, or even a bit of diced serrano pepper for heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking black-eyed peas is not soaking them properly – either soak them overnight or use the quick-soak method by bringing them to a boil for 2 minutes, then letting them sit covered for 1 hour before cooking. Another common error is adding salt too early in the cooking process, which can make the peas tough and extend cooking time – instead, wait until the peas are tender before seasoning with salt and pepper. To get the most flavor from your bacon and sausage, be sure to brown them properly at the beginning, letting them develop a nice crust before adding other ingredients – rushing this step means missing out on those rich, smoky flavors that make this dish special. For the perfect texture, check your peas frequently after the first hour of cooking, as cooking time can vary based on the age of your peas – they should be tender but still hold their shape, not mushy.

What to Serve With Black Eyed Peas?

These Southern black eyed peas are just begging to be served with a big piece of warm cornbread – it’s perfect for soaking up all that tasty broth! Rice is another classic pairing that works great here, whether you go for plain white rice or jazz it up with some butter and herbs. Since this dish already has collard greens mixed in, you might want to round out your plate with some simple sides like fried okra, sweet potato wedges, or stewed tomatoes. For an extra touch of Southern comfort, serve it with a side of hot sauce and some chopped raw onions on top.

Storage Instructions

Keep Fresh: These black-eyed peas taste even better the next day! Place them in an airtight container and pop them in the fridge – they’ll stay good for up to 5 days. The flavors from the bacon, sausage, and spices will continue to develop, making each bowl more flavorful than the last.

Freeze: Black-eyed peas are perfect for freezing! Let them cool completely, then transfer to freezer-safe containers or bags, leaving a bit of space for expansion. They’ll keep well in the freezer for up to 3 months. I like to freeze them in portion-sized containers for easy weeknight dinners.

Warm Up: To enjoy your leftover black-eyed peas, simply heat them up in a pot over medium heat, stirring occasionally and adding a splash of broth if needed to reach your desired consistency. If frozen, thaw overnight in the fridge before reheating. They’ll taste just as good as day one!

Preparation Time	120-180 minutes
Cooking Time	40-60 minutes
Total Time	160-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 100-120 g

Ingredients

• 1 pound black-eyed peas (453g)
• 4-5 slices chopped thick bacon
• 5 ounces diced smoked sausage or turkey (about 1 cup)
• 1 large diced onion
• 1 diced celery stalk
• 2 to 3 teaspoons minced garlic
• 1 optional minced jalapeño (or substitute with 1/4 teaspoon cayenne)
• 2 teaspoons fresh minced thyme
• 1 bay leaf
• 1 to 2 teaspoons creole spice mix
• 7 to 8 cups chicken stock
• 2 or more cups of collard greens (or substitute with kale)
• Salt and pepper for seasoning

Step 1: Prepare and Soak the Beans

Start by rinsing the dry black-eyed pea beans thoroughly.

Pick through them to discard any foreign objects or debris you might find.

Place the beans into a large pot and cover them with 3-4 inches of cold water.

Let the beans sit and soak for 2-3 hours, or if time permits, overnight for optimal texture.

Step 2: Cook the Bacon and Sausage

In a large, heavy sauté pan, cook chopped bacon over medium heat until it becomes brown and crispy, which should take about 4-5 minutes.

Add sausage to the pan and continue to sauté for an additional 2-3 minutes.

Once cooked, remove the bacon and sausage mixture from the pan and set it aside for later use.

Step 3: Saute the Vegetables and Seasonings

Using the same pan, add chopped onions, celery, garlic, jalapenos, thyme, and a bay leaf.

Sauté the mixture for 3-5 minutes until the onions become wilted and aromatic, then pour in chicken broth or water to deglaze the pan and incorporate flavors.

Step 4: Assemble and Cook the Bean Mixture

Drain the soaked beans, rinse them thoroughly, and add them to the pot with the sautéed vegetables.

Season the mixture generously with Creole seasoning and salt to taste.

Stir everything together and bring the pot to a boil.

Once boiling, reduce the heat to a simmer and cook uncovered for approximately 20 minutes.

Step 5: Add Greens and Meat

After 20 minutes, add collard greens along with the set-aside bacon and sausage mixture back into the pot.

Continue cooking for another 10 minutes or more, stirring occasionally.

This allows the beans to become tender and for the broth to thicken to your desired texture.

Add additional stock or water if the mixture becomes too dry or thick.

The resulting texture should be thick and somewhat creamy, not watery.

Step 6: Final Seasoning and Serve

Once the beans and greens have reached your desired consistency, remove the bay leaf from the pot.

Taste the dish and adjust the seasonings as needed with additional salt, pepper, and Creole seasoning.

Serve the dish over cooked rice and garnish with chopped green onions for added freshness and flavor.

Enjoy your hearty, Southern-inspired meal!