Sandra This Paula Deen Black Eyed Peas Recipe is a smoky and hearty recipe, which is made with smoked sausage and bacon. It’s the ultimate comfort food recipe, ready in about 2 hours and 50 minutes.
Paula Deen Black Eyed Peas Recipe Ingredients
- 1 pound (453g) black-eyed peas
- 4-5 thick slices bacon, chopped
- 5 ounces smoked sausage or turkey, diced (about 1 cup)
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoons garlic, minced
- 1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)
- 2 teaspoons fresh thyme, minced
- 1 bay leaf
- 1-2 teaspoons Creole seasoning
- 7-8 cups chicken broth
- 2 cups (or more) collard greens (or you can use kale)
- Salt and pepper to taste
How To Make Paula Deen Black Eyed Peas
- Soak the peas: Rinse the dry black-eyed peas and pick through them to discard any debris. Place them in a large pot and cover with 3-4 inches of cold water. Let them soak for 2-3 hours, or overnight.
- Cook the meats: In a large, heavy pot or Dutch oven, sauté the chopped bacon over medium-high heat until it is brown and crispy, about 4-5 minutes. Add the diced sausage and sauté for another 2-3 minutes. Use a slotted spoon to remove the bacon and sausage, and set them aside.
- Sauté the vegetables: In the same pot with the bacon drippings, add the onions, celery, garlic, jalapeños, thyme, and bay leaf. Sauté for 3-5 minutes, until the onions have softened and are fragrant.
- Simmer the peas: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Drain and rinse the soaked peas, then add them to the pot. Season with Creole seasoning and salt. Bring to a boil, then reduce the heat to a simmer and cook, uncovered, for about 20 minutes.
- Add greens and finish: Stir the collard greens, cooked bacon, and sausage into the pot. Continue to simmer for another 10 minutes or more, until the peas are tender and the broth has thickened.
- Serve: Remove the bay leaf. Taste and adjust the seasonings with more salt, pepper, or Creole seasoning if needed. Serve hot, traditionally over a bed of white rice.
Recipe Tips
- How do I get the most flavor? The key is to build layers of flavor. Sautéing the bacon and sausage first and then cooking the vegetables in the rendered fat creates a deep, smoky, savory base for the entire dish.
- Do I have to soak the dried peas? Yes, for this recipe, soaking the dried peas is a crucial step. It helps them to cook more evenly and results in a much creamier, more tender final texture.
- Can I use a different kind of green? Absolutely. If you don’t have collard greens or aren’t a fan, fresh kale is an excellent substitute. Stir it in at the same point in the recipe.
- How thick should the final dish be? The final consistency should be thick and somewhat creamy, but not watery. If it becomes too thick while simmering, you can stir in a splash of extra chicken broth or water.
What To Serve With Black Eyed Peas
This hearty dish, also known as Hoppin’ John when served with rice, is a complete meal. It’s traditionally served with:
- Fluffy white rice
- A side of warm, buttery cornbread
- Sautéed green beans
How To Store Black Eyed Peas
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day as the spices continue to meld. Freeze: This dish freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Black Eyed Peas Nutrition Facts
- Serving: 240g
- Calories: 245kcal
- Carbohydrates: 27g
- Protein: 17g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 17mg
- Sodium: 310mg
- Potassium: 730mg
- Fiber: 9g
- Sugar: 4g
- Vitamin A: 4173IU
- Vitamin C: 32mg
- Calcium: 227mg
- Iron: 3mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
In the American South, eating black-eyed peas on New Year’s Day is a tradition thought to bring good luck and prosperity for the year ahead. The peas are said to symbolize coins.
Yes. You can complete the first three steps (soaking the peas, cooking the meats, and sautéing the vegetables) on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the peas are tender.
Creole seasoning is a spice blend that is central to Louisiana cooking. It typically includes a mix of paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and dried herbs like oregano and thyme.
Try More Recipes:
- Paula Deen Beef Stew Recipe
- Paula Deen Chicken Noodle Soup Recipe
- Paula Deen Chicken and Pastry Recipe
Paula Deen Black Eyed Peas Recipe
Description
A classic, smoky, and hearty Southern dish of black-eyed peas simmered with bacon, smoked sausage, and collard greens.
Ingredients
Instructions
- Soak the dried black-eyed peas in cold water for at least 2-3 hours; drain and rinse.
- In a large pot, cook bacon until crisp, then add sausage and cook for 2-3 more minutes. Remove the meats, leaving the fat.
- Sauté the onion, celery, garlic, jalapeño, thyme, and bay leaf in the rendered fat until soft.
- Pour in the chicken broth, add the soaked peas and Creole seasoning, and simmer for 20 minutes.
- Stir in the collard greens and the cooked bacon and sausage.
- Continue to simmer for another 10+ minutes until the peas are tender and the broth has thickened.
- Remove the bay leaf and serve hot over rice.
Notes
- Soaking the dried peas is a crucial step for a tender, creamy result.
- Sautéing the vegetables in the bacon fat adds a huge amount of deep, smoky flavor.
- This dish tastes even better the next day, making it a perfect make-ahead meal.
- For a less spicy version, omit the jalapeño.
