Sweet Daddy D’s Black-eyed Peas
They may bring you good luck in the New Year, but they will definitely bring you warmth and goodness anytime you cook this southern tradition.
Servings Prep Time
12servings 15Minutes
Cook Time Passive Time
2Hours 12Hours
Servings Prep Time
12servings 15Minutes
Cook Time Passive Time
2Hours 12Hours
Ingredients
Herb and Spice Blend
Instructions
  1. In a heavy dutch oven, brown off the sausage in the bacon grease over medium high heat
  2. Add the yellow onions and bell peppers until softened and starting to brown.
  3. Add the green onions and chopped garlic and saute a couple of minutes until the garlic is aromatic
  4. Deglaise the pot with a little of the chicken stock, if needed.
  5. Add the herb and spice blend (Note-don’t salt until the end), except the bay leaves and mix well
  6. Drain the soaking water from the peas and discard; add the soaked peas to the dutch oven, mix well and saute for about 5 minutes.
  7. Add in the chicken stock, stir well and increase heat to a boil.
  8. Add the bay leaves and whole garlic cloves.
  9. Cook at a rolling boil for 5 minutes, then lower heat to simmer and continue on low simmer for 1 1/2 hours. Spoon off any foam that gathers on top.
  10. Stir occasionally until beginning to thicken and peas are soft. Taste for seasoning and salt and add as needed.
  11. Remove the bay leaves and serve over rice.
Recipe Notes

Andouille sausage adds an authentic flavor dimension, but you can substitute any smoked sausage you like.

Hold off on adding any salt until the peas are cooked, then taste and add salt to taste.