Hearty Black-Eyed Peas with Bacon and Sausage Recipe

Hearty southern black-eyed peas dance with smoky bacon and savory sausage in this soul-warming dish.

My grandmother’s kitchen always smelled incredible when she prepared this comforting recipe.

Deep flavors meld together, creating a robust meal that feels like a warm embrace.

Rich proteins transform simple legumes into a memorable culinary experience.

Crispy bacon pieces add delightful crunch and intense smokiness throughout each bite.

Regional traditions shine through this classic combination of ingredients that speak directly to comfort food lovers.

She learned this technique from her own mother, passing down generations of delicious cooking wisdom.

You won’t be able to resist seconds of this incredibly satisfying southern classic.

What Makes Black-Eyed Peas with Bacon and Sausage Shine

• A soul-warming dish packed with rich, smoky flavors that brings everyone together around the dinner table with its irresistible southern-style goodness.
• Takes just 30 minutes of active cooking time, with slow simmering that allows busy home cooks to multitask while the delicious meal develops deep, complex flavors.
• Combines bacon, sausage, and black-eyed peas into a nutritious, filling meal that provides excellent protein and makes cleanup a breeze with minimal dishes to wash.
• Versatile recipe that pairs perfectly with rice or cornbread, can be customized with spice levels, and works great as a main course or side dish for casual dinners or potluck gatherings.

Black-Eyed Peas with Bacon and Sausage Shopping List

• Bacon: Rich meat that adds smoky depth and crispy texture to the dish.
• Sausage: Brings spicy and hearty flavor to complement the black-eyed peas.
• Black-Eyed Peas: Protein-packed legume that serves as the main base of the recipe. Choose dried or fresh for best results.

• Onion, Bell Pepper: Classic flavor base that adds sweetness and depth. Fresh, crisp vegetables work best.
• Garlic: Provides robust, aromatic undertone to the entire dish.

• Smoked Paprika, Cayenne Pepper: Adds layers of warm, spicy complexity. Adjust heat level to preference.
• Thyme: Earthy herb that pairs perfectly with legumes and meats.
• Bay Leaf: Delivers subtle background flavor and aroma during cooking.
• Salt, Black Pepper: Essential for balancing and enhancing overall taste.

• Chicken Broth, Water: Provides cooking liquid and helps create rich, flavorful sauce. Use low-sodium broth for better control of saltiness.

• Fresh Parsley: Bright, fresh herb that adds color and light flavor to finish the dish.

How to Cook Black-Eyed Peas with Bacon and Sausage

Step 1: Crisp Up the Meats

Grab a large pot and warm it over medium heat. Toss in bacon strips and cook until they turn golden and crunchy. Scoop out the bacon pieces with a slotted spoon and set aside on a paper towel. In the same pot, slide in sausage slices and brown them until they develop a delicious caramelized exterior. Transfer the sausage to join the bacon.

Step 2: Awaken the Aromatics

• Chopped onions
• Diced bell peppers
• Minced garlic

Sauté these ingredients until they become soft and fragrant, about 5 minutes.

Step 3: Build the Flavor Base

• Smoked paprika
• Cayenne pepper
• Dried thyme
• Bay leaf

Step 4: Create the Liquid Foundation

Pour in chicken broth and water. Stir everything together and return the bacon and sausage to the pot. Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 1.5 to 2 hours, stirring occasionally. Keep an eye on the liquid level and add more water if needed to keep the peas submerged.

Step 5: Finish and Adjust

Pull out the bay leaf and taste the dish. Adjust seasoning with salt and pepper. For a creamier texture, mash some peas with a spoon or give a quick pulse with an immersion blender.

Step 6: Serve and Enjoy

Sprinkle fresh parsley on top. Serve piping hot over fluffy rice or alongside warm cornbread.

Helpful Ideas for Black-Eyed Peas with Bacon and Sausage

• Customize Cooking Technique: Swap dried black-eyed peas with canned ones to reduce cooking time, draining and rinsing them before adding to the pot.
• Perfect Flavor Boost: Render bacon fat slowly to extract maximum smoky flavor, creating a rich base for sautéing vegetables and developing deep taste profiles.
• Create Creamy Texture: Mash a portion of peas gently with a spoon to thicken the dish naturally, adding delightful complexity without using additional thickeners.
• Adjust Spice Levels: Control heat by reducing or eliminating cayenne pepper, allowing individuals with sensitive palates to enjoy the dish comfortably.
• Enhance Dietary Flexibility: Replace pork products with turkey bacon and chicken sausage for a lighter version, maintaining the recipe's robust flavor while catering to different dietary preferences.

Keeping Black-Eyed Peas with Bacon and Sausage Fresh

• Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled black-eyed peas into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months for best quality and taste.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth or water to restore moisture and prevent sticking.
• Heat in short 30-second intervals, stirring between each interval to distribute heat evenly. Add a tablespoon of water to maintain the dish's consistency and prevent drying out.

Perfect Pairings for Black-Eyed Peas with Bacon and Sausage

• Hearty Companions for Black-Eyed Peas
• Select a bright, acidic Sauvignon Blanc to cut through the rich, smoky flavors of bacon and sausage, refreshing your palate between bites.
• Whip up a golden, slightly sweet cornbread to soak up the delicious pot liquor, creating the perfect texture and flavor complement to the black-eyed peas.
• Choose a crisp lager or amber ale that matches the dish's robustness, enhancing the smoky meat notes and providing a cool, refreshing contrast to the hearty beans.
• Prepare a tangy coleslaw with a vinegar-based dressing to add crunch and acidity, helping to lighten the rich, meaty flavors of the black-eyed peas.

Tweak Your Black-Eyed Peas with Bacon and Sausage

Vegetarian Hearty Bean Delight: Replace bacon and sausage with smoked tofu or tempeh, using vegetable broth for a plant-based protein-rich alternative that maintains robust flavor profiles.

Gluten-Free Southern Comfort: Swap chicken broth with homemade vegetable stock, ensuring all ingredients are certified gluten-free and serve with gluten-free cornbread for sensitive dietary needs.

Low-Sodium Wellness Option: Reduce salt content by using low-sodium broth, eliminating added salt, and incorporating fresh herbs like rosemary and sage to enhance natural seasoning without compromising taste.

Spicy Southwest Adaptation: Add diced green chiles, jalapeños, and swap thyme with cumin and chili powder to create a zesty Mexican-inspired version that brings complex heat and regional flair to the traditional recipe.

Black-Eyed Peas With Bacon And Sausage Recipe

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• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Hearty black-eyed peas with bacon and sausage bring Southern comfort to your table, merging smoky flavors and rich traditions. Generous portions of crispy bacon and savory sausage elevate this classic dish, promising a satisfying meal you’ll crave again and again.

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Ingredients

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Protein:

• 1 pound (450 grams) dried black-eyed peas, rinsed and soaked overnight (or use canned, drained, and rinsed)
• 4 slices bacon, chopped
• 12 ounces (340 grams) smoked sausage or andouille sausage, sliced

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced

Herbs, Spices, and Liquids:

• 4 cups (1 liter) chicken broth
• 2 cups (480 milliliters) water (add more if needed)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Render bacon and sausage in a spacious pot over medium heat, crisping the bacon first and then browning the sausage slices. Transfer both meats to a separate plate, preserving the flavorful fat.
2. Utilize the rendered fat to sauté diced onions, bell peppers, and minced garlic until they become translucent and fragrant, approximately 4-5 minutes.
3. Incorporate rinsed black-eyed peas into the vegetable mixture, adding smoked paprika, cayenne, thyme, and a bay leaf for deep, complex seasoning.
4. Pour chicken broth and water into the pot, stirring thoroughly to combine. Reintroduce the reserved bacon and sausage, bringing the liquid to a robust boil before reducing to a gentle simmer.
5. Allow the mixture to cook uncovered for 90-120 minutes, periodically stirring and monitoring liquid levels. Top up with additional water if the peas become exposed during cooking.
6. Once peas reach desired tenderness, discard the bay leaf and adjust seasoning with salt and pepper. Optional: Create a slightly creamy texture by mashing some peas with a spoon or brief immersion blender pulses.
7. Finish the dish with a sprinkle of fresh parsley and serve alongside steamed rice or warm cornbread for a hearty, comforting meal.

Notes

• Swap bacon and sausage with turkey bacon or plant-based alternatives for a lighter, healthier version of the dish that still packs incredible flavor.
• Use smoked paprika generously to create depth even when reducing meat content, ensuring robust taste remains intact.
• Soak dried black-eyed peas overnight to reduce cooking time and improve digestibility, helping break down complex starches more effectively.
• Consider preparing this recipe in a slow cooker for hands-off cooking, which allows flavors to develop more intensely while ensuring perfectly tender legumes without constant monitoring.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: Southern American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 22 g
• Cholesterol: 50 mg