New Year Black-Eyed Peas Recipe
Quick and flavorful, this Black-Eyed Peas Recipe brings a Southern classic to your table in just 30 minutes. Made with frozen peas, smoky bacon, sausage, and peppers, it's best paired with my Sweet Potato Cornbread for a soul-warming meal.
Servings 4 -6 servings
Ingredients
- 1 lb frozen black-eyed peas
- 4 slices of bacon chopped
- 1/2 lb smoked sausage sliced
- 1 medium onion diced
- 1 bell pepper diced (any color)
- 1 tsp onion powder
- 1 tsp garlic powder
- Kosher salt to taste
- 1/4 tsp white pepper
- 1 tsp all-purpose seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp garlic paste
- 1 tsp Better Than Bouillon paste
- 2 cups chicken stock
- 1/4 tsp cayenne pepper or red pepper flakes optional, for heat
- Fresh parsley for garnish optional
Instructions
- Cook the Bacon & Sausage: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the sausage slices and cook until browned. Remove and set aside with the bacon.
- Sauté the Veggies: In the same pot, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Stir in the garlic paste and cook for another 30 seconds, until fragrant.
- Simmer the Peas: Add the frozen black-eyed peas, chicken stock, Better Than Bouillon paste, smoked paprika, onion powder, garlic powder, kosher salt, white pepper, all-purpose seasoning, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
- Combine & Season: Stir in the cooked bacon and sausage. Adjust seasoning with salt and pepper if needed. Simmer for an additional 5 minutes to let the flavors meld. Mash some of the peas with a hand blender or spoon to get a thicker consistency if desired
- Serve & Enjoy: Garnish with fresh parsley if desired, and serve hot. Don’t forget to pair this dish with my Sweet Potato Cornbread recipe for a truly soul-warming meal.