This delicious Southern Black-eyed Peas recipe is perfect year round and on New Year’s Day! This traditional recipe is creamy and perfect over rice!
Happy New Year everyone! I hope you’ve enjoyed your first day of the year as much as I have, which means I have been cooking up some delicious recipes for ya’ll!
This is one of my favorite days of the year because we have an entire year to get ourselves together, but in order for us to start it off right we have to have cabbage and black-eyed peas.
While I’m not a big fan of cabbage, I usually hide it in other food (such as my Unwrapped Cabbage Roll Soup), I do like black-eyed peas.
So, here is my recipe for black-eyed peas. These are creamy and delicious. As with all southern beans, you have to crush the cooked beans with your spoon to give it that creamy consistency.
Check out this recipe, and I’m sure it’ll become your recipe for making black-eyed peas (at least every 1st of the year!)
ITEMS NEEDED:
- 1 bag dried black-eyed peas
- 1 cup turkey smoked sausage, quartered
- 8 cups water
- 2 onions
- 1 celery stalk
- 1 green bell pepper
- 1 tsp pepper
- 1 tsp Tony’s
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1 tsp parsley
- 1 tsp olive oil
- rice
DIRECTIONS:
- Put dried black-eyed peas in a large bowl with enough water to cover the beans. Let sit for one hour.
- While the peas are soaking, dice the onions, celery, and bell pepper.
- Once the black-eyed peas are finished soaking, start browning the diced onion, celery, and bell pepper in 1 tsp olive oil. You want the onions a dark caramel color. This takes about 10-15 minutes.
- Add the chopped turkey sausage and brown for about 5 minutes.
- Add the soaked black-eyed peas, 8 cups water, and seasoning.
- Stir and cover.
- Bring to a boil. Once boiling, simmer the peas on medium heat for one hour. Stir occasionally to stop the peas from sticking to the bottom of the pot.
- Once the peas have cooked for an hour, take a wooden spoon and smash some of the beans against the side of the pot. Mix the peas that are smashed in with the rest of the pot. Repeat this 2-3 times. This is an important step to give the black-eyed peas a creamy consistency.
- Let simmer another 15 minutes.
- Serve over rice and enjoy!
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| Prep Time | 1 hour |
| Cook Time | 1.5 hours |
| Servings |
people
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- 1 bag dried black-eyed peas
- 1 cup turkey smoked sausage, chopped
- 8 cups Water
- 2 individual onions
- 1 individual celery stalk
- 1 each Green bell pepper
- 1 tsp pepper
- 1 tsp Tony's
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp olive oil
- rice Serve the beans over rice
Ingredients
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|
- Put dried black-eyed peas in a large bowl with enough water to cover the beans. Let sit for one hour.
- While the peas are soaking, dice the onions, celery, and bell pepper.
- Once the black-eyed peas are finished soaking, start browning the diced onion, celery, and bell pepper in 1 tsp olive oil. You want the onions a dark caramel color. This takes about 10-15 minutes.
- Add the chopped turkey sausage and brown for about 5 minutes.
- Add the soaked black-eyed peas, 8 cups water, and seasoning.
- Stir and cover.
- Bring to a boil. Once boiling, simmer the peas on medium heat for one hour. Stir occasionally to stop the peas from sticking to the bottom of the pot.
- Once the peas have cooked for an hour, take a wooden spoon and smash some of the beans against the side of the pot. Mix the peas that are smashed in with the rest of the pot. Repeat this 2-3 times. This is an important step to give the black-eyed peas a creamy consistency.
- Let simmer another 15 minutes
- Serve over rice and enjoy!