Southern Black-Eyed Peas with Bacon, Sausage, and Collard Greens Recipe
This Southern Black-Eyed Peas recipe is a hearty, flavorful dish that combines tender black-eyed peas with smoky bacon and sausage, aromatic vegetables, and vibrant collard greens. Slow-simmered to perfection with Creole seasoning and fresh herbs, this comforting meal is perfect served over rice for a traditional Southern experience.
- Prep Time: 3 hours
- Cook Time: 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Beans and Broth
- 1 pound (453g) black-eyed peas
- 7–8 cups chicken broth
Meats
- 4–5 thick slices bacon, chopped
- 5 ounces smoked sausage or turkey, diced (about 1 cup)
Vegetables and Aromatics
- 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
- 2 cups (or more) collard greens (or kale)
Seasonings
- 1–2 teaspoons Creole seasoning
- Salt and pepper to taste
Instructions
- Soak the beans: Rinse dry black-eyed peas thoroughly, removing any debris. Place them in a large pot and cover with 3-4 inches of cold water. Let soak for 2-3 hours or overnight for best results.
- Cook bacon and sausage: In a large heavy sauté pan, cook chopped bacon over medium heat until brown and crispy, about 4-5 minutes. Add diced sausage and sauté for an additional 2-3 minutes until browned. Remove the meat mixture and set aside.
- Sauté vegetables: In the same pan, add diced onions, celery, minced garlic, jalapeño (if using), fresh thyme, and bay leaf. Sauté for 3-5 minutes until the onions are wilted and the mixture is aromatic.
- Add broth: Pour in the chicken broth (or water) into the sautéed vegetables mixture.
- Prepare peas for cooking: Drain the soaked beans, rinse with fresh water, and add them to the pot with broth and vegetables. Season with Creole seasoning and salt to taste. Stir well and bring to a boil over medium-high heat.
- Simmer beans: Reduce heat and simmer uncovered for about 20 minutes.
- Add greens and meats: Add collard greens along with the cooked bacon and sausage back into the pot. Continue to cook for another 10 minutes or more, stirring occasionally, until beans are tender and broth thickens to your desired consistency.
- Adjust texture: If the mixture becomes too dry or thick, add additional stock or water. The final texture should be thick and creamy, not watery.
- Remove bay leaf: Take out the bay leaf from the pot before serving.
- Final seasoning and serve: Taste and adjust salt, pepper, and Creole seasoning as needed. Serve hot over rice and garnish with chopped green onion if desired.
Notes
- Soaking the beans overnight will reduce cooking time and improve texture.
- Substitute turkey sausage for a leaner option.
- Collard greens can be replaced with kale for a slightly different flavor.
- Adjust the heat by omitting jalapeño or using cayenne according to your spice preference.
- This dish pairs wonderfully with steamed white rice or cornbread.
- Leftovers taste even better the next day after flavors meld.
Keywords: Black-eyed peas, Southern recipe, Creole seasoning, collard greens, bacon, smoked sausage, hearty stew, comfort food
