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Southern Black Eyed Peas

Course Main Course, Side Dish
Cuisine American, Southern
Keyword best-black-eyed-peas-recipe, southern-black-eyed-peas
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Soaking time 4 hours
Total Time 5 hours 35 minutes
Servings 6 servings
Calories 544kcal

Ingredients

  • 1 lb dry black eyed peas rinsed and picked over
  • 6 slices bacon
  • 8 oz smoked andouille sausage cubed
  • 1 large sweet onion finely diced
  • 1 rib celery diced
  • 3 cloves garlic minced
  • 2 tsp Creole or Cajun seasoning
  • 1/2-1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • 7-8 cups low sodium chicken stock
  • 2 medium bay leaves
  • 2 tsp fresh thyme
  • 2-3 cups frozen collard greens thawed (optional)
  • 4 medium green onions, thinly sliced
  • cornbread or cooked white rice for serving

Instructions

  • Rinse and pick over black eyed peas then place into a pot or large bowl and cover with 3 inches (head space) of cold water. Let soak for 4 hours. Drain well
  • In a 6 quart Dutch oven or similar heavy bottomed pot cook bacon over medium-high heat until crisp. Remove from pot to a paper towel lined platter, then chop.
  • To the drippings in the pot, add andouille. Cook for 2-3 minutes then remove with a slotted spoon. Set aside.
  • Add onion and celery. Cook over medium high for 3-5 minutes or until softened and beginning to brown. Add garlic cook for 1 minute longer.
  • To the pot add drained black eyed peas, Creole or Cajun seasoning, salt, black pepper, red pepper flakes, bay leaves and fresh thyme. Add 7 cups stock reserving 1 cup for the end of cooking to thin, if needed.
  • Cover and cook over low heat for 75-90 minutes or just until the black eyed peas are tender and the broth is creamy. Stir periodically to avoid sticking to the bottom of the pot. (You may need to cook longer depending on how vigorously the beans simmer. Test and add or deduct time as needed)
  • To the pot add andouille, 1/2 cooked bacon and collard greens. Mix well, simmering uncovered for around 5-10 minutes or just until heated through and slightly reduced. Remove bay leaves and thyme stems. (This is the point you can add extra 1 cup stock to thin, if desired. Likewise to thicken, remove some black eyed peas from the pot and mash then add back to the pot.))
  • Serve immediately with cornbread garnished with reserved bacon and green onions.

Notes

 

Nutrition

Serving: 1serving | Calories: 544kcal | Carbohydrates: 56g | Protein: 34g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 757mg | Potassium: 1416mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1182IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 8mg