I didn’t set out to blog this recipe, but it is yummy, made the house smell wonderful, and a New Year is just around the corner, right? And then someone on Twitter asked me for it, so I figure, why the heck not?
What you’ll need:
2 cups uncooked black-eyed peas (soaked overnight, or flash soaked- follow the instructions on the bag)
1/2 lb bacon (diced)
1 lb eckrich smoked pork, turkey and beef sausage (or equivalent)
1 medium onion (diced)
1 TBS minced onion
Salt and pepper to taste
Time needed- 3-8 hours depending upon the method used to soak the black eyed peas.
In a medium to large, deep skillet, partially brown the diced bacon and onion. Remove from pan saving the fat that cooked off. You’ll want that yumminess. Add your soaked black eyed peas to the same pan as well as 5 1/2 cups of water. You could use six cups of water (as per the instructions on the bag of black-eyed peas) if you prefer more soup, but you’ll get a bit of water cooked off the sausage, so I think you’re safe with 5 1/2.
You’ll want to cover (but tilt the lid so it can steam) and simmer this for an hour to an hour and half- or until your peas are soft. About 20 minutes into your cooking time put your diced sausage on top, as well as the minced onion and a teaspoon of salt. Cover with a tilted lid. You may want to add more salt later, but wait until it’s done. Let that cook for about 15 minutes- just long enough to get the fat off of the sausage. Remove the sausage. Let it cook (again- covered) for another 30 minutes and then add your onion, bacon and sausage back to the pan with the peas and cook until the peas are done and the liquid thickens up to a stew-like consistency.
It should start to look something like this:
I served mine with mini- homemade loaves of cornbread.
If you were really ambitious, and had fresh green onions, they’d make an excellent garnish on top of the dish. But i didn’t have any.
Hope you enjoy this! Let me know if you make it! Do you have a favorite way to cook Black-eye peas? I’d love to know!