This comforting Black-Eyed Peas dish, cooked with savory bacon and sausage, is perfect for a hearty meal. It’s filled with flavor and just the right amount of spice!
Who can resist the tasty combo of smoky bacon and juicy sausage? I love serving this with cornbread—it just makes everything better! You’ll want seconds for sure!
Key Ingredients & Substitutions
Black-Eyed Peas: Dried peas have fantastic flavor, but if you’re short on time, canned black-eyed peas work great too. Just make sure to drain and rinse them well. Personally, I love the texture of dried peas in this dish, but both options are delicious.
Bacon: The bacon adds a wonderful smoky flavor. If you prefer a healthier option, turkey bacon can be used, but it won’t be quite as rich. I think using a mix of regular and turkey bacon gives a nice balance without sacrificing flavor.
Sausage: I usually go for Andouille sausage for that smoky kick, but kielbasa or even chicken sausage can be good alternatives if you’re looking for something lighter. Using precooked sausage makes it even easier to throw this dish together!
Vegetables: The onion, bell pepper, garlic, and carrot are key for flavor. If you want to switch it up, you can use celery instead of carrot. Some people also like adding a diced jalapeño for a bit of heat!
Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian version. Just be sure to taste it as some vegetable broths are quite salty!
How Do I Cook Dried Black-Eyed Peas Perfectly?
Using dried black-eyed peas requires some extra steps, but it’s so worth it! Soaking helps them cook evenly and reduces cooking time. Here’s how to do it right:
- Rinse the dried peas in cold water to get rid of any dirt.
- Soak them in water for at least 4 hours or overnight. This softens the peas and makes cooking easier.
- When you’re ready to cook, drain them and add to the pot after sautéing the veggies and meat.
- Remember to check them towards the end of cooking; they should be tender but not mushy.
How to Make Black-Eyed Peas with Bacon and Sausage
Ingredients You’ll Need:
For the Dish:
- 1 pound dried black-eyed peas (or 3 cans of cooked black-eyed peas, drained and rinsed)
- 6 slices of bacon, chopped
- 1 pound smoked sausage, sliced (such as Andouille or kielbasa)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (green or red)
- 1 carrot, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For Serving:
- 2 cups cooked white rice
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes if using dried black-eyed peas (including soaking time), or about 30-45 minutes if you’re using canned peas. So, a quick and satisfying meal is just around the corner!
Step-by-Step Instructions:
1. Soak the Peas:
If you’re using dried black-eyed peas, start by rinsing them well and then soaking them in water for at least 4 hours or overnight. This makes them softer and helps them cook better. When ready to cook, drain the peas. If you’re using canned black-eyed peas, you can skip this step!
2. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it gets nice and crispy. Once it’s done, use a slotted spoon to remove the bacon from the pot and set it aside on a plate. Keep the bacon drippings in the pot as they add great flavor!
3. Brown the Sausage:
In the same pot, add the sliced sausage. Cook until it’s browned and starting to crisp up a bit. When it’s done, use the slotted spoon to take it out and place it with the bacon. This step helps to build layers of flavor!
4. Sauté the Vegetables:
Next, add the diced onion, minced garlic, bell pepper, and carrot to the pot. Sauté these for about 5-7 minutes, or until the vegetables are softened and the onion looks translucent. It will smell amazing!
5. Combine Ingredients:
Now it’s time to add the fun stuff! Stir in your soaked and drained black-eyed peas (or the canned peas), the diced tomatoes (don’t forget the juices!), chicken broth, dried thyme, bay leaf, and the bacon and sausage you set aside. Bring this mixture to a boil over high heat.
6. Simmer:
Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer. If you’re using dried peas, let it simmer for about 45 minutes to 1 hour until tender; if you’re using canned peas, simmer for about 20-30 minutes.
7. Season and Serve:
After simmering, season with salt and pepper to your liking. Don’t forget to fish out the bay leaf! Serve the hearty black-eyed peas over cooked white rice and top with chopped parsley or cilantro for that fresh touch. Enjoy your delicious meal!
Can I Use Canned Black-Eyed Peas Instead of Dried?
Absolutely! If you’re short on time, using 3 cans of cooked black-eyed peas is a great option. Just drain and rinse them before adding them to the pot, and you’ll only need to simmer for about 20-30 minutes instead of 45 minutes to 1 hour.
What Kind of Sausage Can I Substitute?
If you don’t have Andouille or kielbasa, feel free to use any smoked sausage you like! Chicken or turkey sausage works well too for a lighter option. Just make sure to brown the sausage first to bring out its flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat on the stovetop over low heat, adding a splash of broth if it seems a bit thick.
Can I Add Other Vegetables?
Yes, definitely! You can toss in other vegetables like spinach, kale, or even diced zucchini. Just add them to the pot along with the other veggies and sauté until they’ve softened a bit before adding the liquids.
