Black-Eyed Peas

This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year’s Eve if you want prosperity in the new year, or all year long if you are craving something delicious.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)

Step 2

In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.

Step 3

Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.

Step 4

Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.

Step 5

At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.

Step 6

Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.

Step 7

Serve immediately!