If desired, soak the peas overnight or use the pre-cook boil method explained in the Recipe Notes. Chop the bacon into small pieces, slice the sausage into medallions or half-moons. Roughly chop the yellow onions and bell peppers and slice the green onions. Peel and smash 2 cloves of garlic and roughly chop the remainder. Measure the Herb and Spice Blend (placing the salt in a separate prep bowl) and the stock.
In a heavy-bottomed stockpot over medium-high heat, fry the chopped bacon to render the fat, then brown off the sausage in the bacon grease.
Add the yellow onions and bell peppers and fry until softened and starting to brown, about 5 to 8 minutes.
Add the green onions and chopped garlic and saute a couple of minutes until the garlic is aromatic.
Deglaise the pot with a little of the chicken stock, if needed.
Add the Herb and Spice Blend (Note-don't salt until the end), except the bay leaves and salt. Mix well.
If soaking the beans, 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.
Add in the chicken stock, stir well and increase heat to a boil.
Add the bay leaves and whole garlic cloves.
Cook at a rolling boil for 5 minutes, then lower heat to simmer and continue on a low simmer for 1 ½ hours, covering the stockpot from time to time if getting too thick. Spoon off any foam that gathers on top.
Stir occasionally until beginning to thicken and peas are soft. Taste for seasoning and salt and add as needed.
Remove the bay leaves and serve over rice.
Notes
Andouille sausage adds an authentic flavor dimension, but you can substitute any smoked sausage or smoked ham you like.You can substitute vegetable stock for the chicken stock or use chicken bouillon cubes according to the directions to make 8 cups. Black-eyed peas really don't have to be soaked before cooking but soaking won't hurt anything. If you want to soak, but don't have time, try a quick pre-cook boil. That's 3 or 4 minutes in rapidly boiling water and you're done. Just remember to discard the soaking liquid before using the peas.Hold off on adding any salt until the peas are cooked, then taste and add salt to taste. There is some thought that adding the salt too early in the process will break-down the peas (or beans) coat. I think this has been pretty much dissuaded, but my reason for holding off on the salt is taste-related. Many commercial creole seasonings, as well as commercial stocks, have a high salt content. Together with the smoked sausage or other meats you may use, the result can be salty without adding any extra. Let it cook a good while, then test it and add the amount of salt you like.