Southern-Style Black-Eyed Peas (Printable)

Savory black-eyed peas with smoked sausage, aromatic vegetables, and Creole seasoning for authentic Southern comfort.

# What You Need:

→ Meats

01 - 8 oz smoked sausage such as Andouille or Kielbasa, sliced
02 - 4 oz thick-cut bacon, diced

→ Legumes

03 - 1 lb dried black-eyed peas, rinsed and sorted

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 cup water

→ Spices and Seasonings

10 - 2 bay leaves
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, optional for heat
14 - 1/2 teaspoon freshly ground black pepper
15 - 3/4 teaspoon kosher salt, plus more to taste

→ Finishing

16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce for serving

# How-To Steps:

01 - Place dried black-eyed peas in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. Alternatively, for quick soaking, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add sliced sausage to the pot and sauté until browned, approximately 3-4 minutes. Remove and set aside with the cooked bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté until softened, about 5-6 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, dried thyme, cayenne pepper if using, black pepper, and kosher salt.
06 - Return the cooked bacon and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until peas are tender and the broth is flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped fresh parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoy over steamed rice or with cornbread.

# Expert Advice:

01 -
  • The smoky sausage and bacon create a depth of flavor that makes every spoonful feel intentional and satisfying.
  • It's naturally gluten-free and comes together in under two hours, making it perfect for both weeknight dinners and holiday traditions.
  • This dish improves as it sits, so it's ideal for making ahead and reheating when life gets busy.
02 -
  • Don't skip soaking the peas—I learned this the hard way when I tried cooking unsoaked peas once and ended up with a pot of crunchy sadness after two hours.
  • Taste as you go near the end; the broth concentrates as it cooks, and you can always add water but you can't remove salt once it's in there.
03 -
  • Use good-quality smoked sausage from a butcher or specialty store if you can; it transforms the entire pot from good to genuinely craveable.
  • Don't stir too vigorously once the peas are cooking or they'll break apart—gentle stirring keeps them whole and beautiful in the bowl.
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