Smothered Black Eyed Peas
Southern black-eyed peas are slow-simmered legumes cooked with smoky seasonings known for their creamy texture, savory flavor, and good luck—especially in Southern cuisine.
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Servings 10
Ingredients
- 1 lb dried black eyed peas
- 6 cups chicken broth
- 1/4 stick salted butter
- 1 small onion chopped
- 1 stalk celery chopped
- 2 ham hocks or turkey wings
- 4 –5 slices bacon chopped
- 13 oz andouille sausage sliced
- 2 bay leaves
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Cajun seasoning
Instructions
- Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add the butter, sausage, onion, celery, and garlic to the pot. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the sausage begins to brown.
- Stir in the salt, pepper, and Cajun seasoning and let it cook for another 1–2 minutes so the flavors come together.
- Pour in the chicken broth and stir. Add the black eyed peas, bay leaves, and ham hocks or turkey wings. Bring everything to a gentle boil.
- Reduce the heat to low–medium and simmer for 2–2½ hours, stirring occasionally, until the peas are tender and the meat is falling off the bone.
- Remove the ham hocks or turkey from the pot, shred the meat, discard the bones, and return the meat to the pot. Stir to combine.
- Taste and adjust seasoning if needed. Serve hot over white rice with cornbread and enjoy.