# What You'll Need:
→ Meats
01 - 8 oz smoked sausage (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 & Seasonings
10 - 2 bay leaves
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp freshly ground black pepper
15 - 3/4 tsp kosher salt
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - Hot sauce, to serve
# How to Make It:
01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse thoroughly before cooking. For a quicker method, cover peas with boiling water and let stand for 1 hour before draining and rinsing.
02 - In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon until crisp and browned, about 6-8 minutes. Remove with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
03 - Add the sliced sausage to the pot with the bacon drippings. Sauté over medium heat until well-browned on all sides, about 5-6 minutes. Remove with a slotted spoon and set aside with the bacon.
04 - Add the diced onion, bell pepper, and celery to the same pot. Cook over medium heat, stirring occasionally, until vegetables are softened and fragrant, about 5-6 minutes. Add the minced garlic and cook for 1 additional minute until aromatic.
05 - Add the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, dried thyme, cayenne pepper, black pepper, and kosher salt to the pot. Stir well to combine all ingredients and distribute the spices evenly.
06 - Return the cooked bacon and sausage to the pot. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours. Cook until peas are tender and creamy, and the broth has thickened and developed rich flavor.
07 - Remove the bay leaves and discard. Taste the peas and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley just before serving to add color and fresh flavor.
08 - Ladle the hot black-eyed peas into bowls. Serve immediately with hot sauce on the side for those who enjoy extra heat. Traditionally served over steamed white rice or alongside cornbread for a complete Southern meal.
