In the South, there is a saying: “Eat poor on New Year’s and eat fat the rest of the year.” Black-eyed peas are the cornerstone of this tradition, symbolizing coin and luck for the coming year. But luck aside, this pot of beans is pure comfort.
This recipe builds deep layers of flavor starting with rendered bacon fat and smoked sausage. The “holy trinity” of onion, celery, and garlic provides a savory base, while the addition of collard greens creates a complete one-pot meal. Simmered slowly until the broth is thick and creamy, these beans are best served over rice with a side of cornbread to soak up the “pot likker.”
Prep time: 2 hours (mostly soaking time) Cook time: 50 minutes Servings: 6
The Ingredients
- 1 lb (453g) dry black-eyed peas
- 4-5 thick slices bacon, chopped
- 5 oz smoked sausage or turkey, diced (about 1 cup)
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 tsp garlic, minced
- 1 jalapeno, minced (optional; or substitute ¼ tsp cayenne)
- 2 tsp fresh thyme, minced
- 1 bay leaf
- 1-2 tsp Creole Seasoning
- 7-8 cups chicken broth
- 2 cups (or more) collard greens (or kale), chopped
- Salt and pepper to taste
Instructions
- Soak the Beans: Rinse the dry black-eyed peas and pick through them to discard any stones or debris. Place the beans in a large pot and cover with 3-4 inches of cold water. Let them sit for 2 to 3 hours (or overnight) to soften. Drain and rinse before cooking.
- Render the Meats: In a large, heavy sauté pan or Dutch oven, cook the chopped bacon over medium heat until brown and crispy (about 4-5 minutes). Add the diced smoked sausage and sauté for another 2-3 minutes to brown the edges. Remove the bacon and sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sauté the Aromatics: Toss the onions, celery, garlic, jalapeno (if using), thyme, and bay leaf into the hot fat. Sauté for 3-5 minutes until the onions are wilted and aromatic.
- Deglaze and Simmer: Pour in the chicken broth. Add the drained, soaked beans to the pot. Season with Creole seasoning and salt to taste. Stir well and bring the mixture to a boil.
- Cook the Beans: Reduce the heat to a low simmer. Cook uncovered for about 20 minutes.
- Add Greens and Meat: Stir the cooked bacon, sausage, and chopped collard greens back into the pot. Continue cooking for another 10 minutes or more, stirring occasionally.
- Finish: Cook until the beans are tender and creamy, and the broth has thickened to your desired texture. If the mixture gets too dry, add a splash more stock or water.
- Serve: Remove the bay leaf. Taste and adjust with more salt, pepper, or Creole seasoning if needed. Serve hot over white rice, garnished with fresh green onions.
Notes from the Kitchen
- The Texture: The goal is a “creamy” pot of beans, not a watery soup. Letting them simmer uncovered helps reduce the liquid and concentrates the starch from the beans.
- Heat Control: The jalapeno adds a nice fresh bite, but if you prefer a milder dish, simply omit it. The smoked sausage usually brings plenty of flavor on its own.
- Leftovers: Like most soups and stews, this tastes even better the next day after the flavors have had time to meld in the fridge.
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Southern Style Black-Eyed Peas with Smoked Sausage
Ring in the New Year with this traditional Southern comfort food. These creamy black-eyed peas are simmered with smoky bacon, savory sausage, and fresh collard greens in a rich, spicy broth. Served over rice, this hearty dish is said to bring good luck and prosperity for the year ahead.
Ingredients
Instructions
Soak the Beans:
-
Rinse the dry black-eyed peas and pick through them to discard any stones or debris. Place the beans in a large pot and cover with 3-4 inches of cold water. Let them sit for 2 to 3 hours (or overnight) to soften. Drain and rinse before cooking.
Render the Meats:
-
In a large, heavy sauté pan or Dutch oven, cook the chopped bacon over medium heat until brown and crispy (about 4-5 minutes). Add the diced smoked sausage and sauté for another 2-3 minutes to brown the edges. Remove the bacon and sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the Aromatics:
-
Toss the onions, celery, garlic, jalapeno (if using), thyme, and bay leaf into the hot fat. Sauté for 3-5 minutes until the onions are wilted and aromatic.
Deglaze and Simmer:
-
Pour in the chicken broth. Add the drained, soaked beans to the pot. Season with Creole seasoning and salt to taste. Stir well and bring the mixture to a boil.
Cook the Beans:
-
Reduce the heat to a low simmer. Cook uncovered for about 20 minutes.
Add Greens and Meat:
-
Stir the cooked bacon, sausage, and chopped collard greens back into the pot. Continue cooking for another 10 minutes or more, stirring occasionally.
Finish:
-
Cook until the beans are tender and creamy, and the broth has thickened to your desired texture. If the mixture gets too dry, add a splash more stock or water.
Serve:
-
Remove the bay leaf. Taste and adjust with more salt, pepper, or Creole seasoning if needed. Serve hot over white rice, garnished with fresh green onions.
Note
The Texture: The goal is a "creamy" pot of beans, not a watery soup. Letting them simmer uncovered helps reduce the liquid and concentrates the starch from the beans.
Heat Control: The jalapeno adds a nice fresh bite, but if you prefer a milder dish, simply omit it. The smoked sausage usually brings plenty of flavor on its own.
Leftovers: Like most soups and stews, this tastes even better the next day after the flavors have had time to meld in the fridge.
