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 kale)

Salt and pepper to taste

Instructions

Step 1: Rinse the dry black-eyed peas, pick through them, and discard any foreign objects. Place them in a large pot and cover with 3-4 inches of cold water. Let soak for 2-3 hours or overnight.

Step 2: In a large, heavy sauté pan, cook the chopped bacon over medium heat until brown and crispy, about 4-5 minutes. Add the sausage and cook for another 2-3 minutes. Remove the bacon and sausage mixture and set aside.

Step 3: In the same pan, add the diced onions, celery, garlic, jalapenos, fresh thyme, and bay leaf. Sauté for 3-5 minutes until the onions are softened and fragrant.

Step 4: Pour in the chicken broth (or water) into the sautéed vegetables.

Step 5: Drain and rinse the soaked black-eyed peas, then add them to the pot with the broth and vegetables. Stir in Creole seasoning and salt to taste, then bring the mixture to a boil.

Step 6: Reduce heat to a simmer and cook uncovered for about 20 minutes.

Step 7: Add the collard greens, cooked bacon, and sausage back into the pot. Continue cooking for another 10 minutes or more, stirring occasionally, until beans are tender and the broth has thickened to your liking.

Step 8: Add more chicken broth or water if the peas become too dry. The final texture should be thick and creamy but not watery.

Step 9: Remove and discard the bay leaf.

Step 10: Taste and adjust seasonings with additional salt, pepper, or Creole seasoning if needed. Serve over rice and garnish with chopped green onions if desired.

Tips & Variations

For a vegetarian option, omit the bacon and sausage and use vegetable broth instead of chicken broth.

If you prefer less heat, leave out the jalapeno or opt for a milder pepper.

Quick soak the peas by boiling them for 2 minutes, then letting them sit covered for an hour to save time.

Add a splash of apple cider vinegar at the end for a subtle tang that brightens the flavors.

FAQs

Do I need to soak the black-eyed peas before cooking?

Soaking helps reduce cooking time and ensures even cooking, but it’s not mandatory. You can cook them longer without soaking, though soaking is recommended for best texture.

Can I use dried herbs instead of fresh thyme?

Yes, you can substitute 1 teaspoon of dried thyme for the 2 teaspoons of fresh thyme. Add the dried herbs earlier in the cooking process to allow their flavor to develop.