Southern-Style Black Eyed Peas

Ingredients

• 1 pound Black-Eyed Peas (dried, soaked 4 hours (or overnight) and drained)
• 4 slices Smoked Beef Bacon (cut into 1‑inch pieces)
• 8 ounces Kielbasa Sausage (sliced into ½‑inch rounds)
• 1 piece Red Bell Pepper (seeded and sliced)
• 1 piece Green Bell Pepper (seeded and sliced)
• 1 piece Yellow Bell Pepper (seeded and sliced)
• 1 medium White Onion (diced)
• 3 stalks Green Onions (white parts sliced, green tops saved for garnish)
• 2 stalks Celery Stalks (chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 pieces Bay Leaves (dried)
• 1 teaspoon Onion Powder
• ¼ teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Dried Oregano
• 1 teaspoon Smoked Paprika
• ½ teaspoon Garlic Powder
• 1 teaspoon Thyme (dried or 1 tbsp fresh)
• 4 cups Chicken Stock (low‑sodium, enough to cover ingredients)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Render the Bacon

   Heat 2 Tbsp olive oil in the Dutch oven over medium heat. Add the sliced smoked beef bacon and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Brown the Sausage

   Add the sliced kielbasa to the pot and sauté for another 3‑4 minutes until the edges are lightly browned.

   Time: PT4M

   Temperature: medium

3. Sweat the Vegetables

   Add the diced white onion, sliced red and green bell peppers, chopped celery, and minced garlic. Stir well and cook, stirring frequently, until the vegetables soften but still retain some bite, about 12 minutes.

   Time: PT12M

   Temperature: medium

4. Season the Base

   Stir in bay leaves, onion powder, cayenne pepper, dried oregano, smoked paprika, garlic powder, thyme, and a pinch of salt and black pepper. Cook for 1 minute to release the aromas.

   Time: PT1M

   Temperature: medium

5. Add Peas and Stock

   Drain the soaked black‑eyed peas and add them to the pot. Pour in the chicken stock, ensuring the peas are just covered. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Simmer

   Cover the Dutch oven with a lid and let the dish simmer for 30 minutes, stirring once halfway through. After 15 minutes, remove the lid for the remaining time to allow some liquid to evaporate if you prefer a thicker sauce.

   Time: PT30M

   Temperature: low simmer

7. Partial Puree

   Using a stick blender, pulse the mixture a few times directly in the pot until some of the beans break down and the broth thickens. Do NOT fully puree; you want a chunky texture with a creamy base.

   Time: PT3M

8. Finish with Fresh Herbs

   Stir in the sliced green‑onion whites and the chopped fresh parsley. Cook for an additional 30 seconds just to soften the greens, then remove from heat.

   Time: PT1M

9. Serve

   Ladle the black‑eyed peas into bowls, garnish with the remaining green‑onion tops if desired, and enjoy hot. This dish pairs well with cornbread or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g