Southern Black Eyed Peas are a classic dish deeply rooted in Southern cuisine. Known for their earthy flavor and tender texture, black-eyed peas pair beautifully with smoky bacon, savory sausage, and fresh greens, creating a dish that’s both comforting and hearty. This recipe is perfect for family gatherings, holiday dinners, or a comforting weeknight meal. The slow simmering process allows all the flavors to meld together, resulting in a rich, flavorful broth that complements the creamy texture of the black-eyed peas.

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Whether you serve this dish on its own or alongside cornbread, it’s sure to become a favorite in your household. The collard greens (or kale) add a healthy, leafy element, while the Creole seasoning gives it just the right amount of spice.

The Unique Appeal of Southern Black Eyed Peas  

This dish stands out for its balance of flavors. The smokiness from the bacon and sausage adds depth to the dish, while the black-eyed peas provide a creamy texture. The addition of garlic, onions, and celery creates a flavorful base, and the collard greens or kale add a nutritious touch. Southern Black Eyed Peas is a versatile dish that can be enjoyed as a main course or as a side to your favorite Southern meal.

A Quick History of Black Eyed Peas  

Black-eyed peas have been a staple in Southern cooking for centuries. They were originally brought to the Americas from West Africa and quickly became a favorite due to their ease of growth and versatility. Traditionally, black-eyed peas are enjoyed on New Year's Day as a symbol of good luck and prosperity, often paired with collard greens and cornbread.

Why This Recipe is a Must-Try  

This Southern Black Eyed Peas recipe is a must-try for anyone who loves Southern comfort food. The rich, smoky broth is incredibly flavorful, and the addition of sausage and bacon makes it hearty enough to be a meal on its own. Plus, the slow-cooked peas and greens make it a nourishing and satisfying dish that’s perfect for any occasion.

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Nutritional Information for Southern Black Eyed Peas (Per Serving, Serves 6)  

• Calories: 340 kcal  
• Protein: 22g  
• Fat: 16g  
• Carbohydrates: 30g  
• Fiber: 9g  
• Sodium: 900mg  

Serving Suggestions to Elevate the Dish  

This dish is best served hot, accompanied by a side of fresh, buttery cornbread or a warm slice of crusty bread. You can also pair it with a crisp green salad or sautéed vegetables for a complete meal. For a traditional Southern touch, serve it with hot sauce on the side to add a bit of heat.

Storage Information to Keep Your Dish Fresh  

Store any leftover black-eyed peas in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop, adding a splash of chicken broth or water if needed to loosen the consistency. These black-eyed peas also freeze well for up to 3 months. Simply thaw and reheat when ready to serve.

Extra Tip to Enhance Your Black Eyed Peas  

For an extra burst of flavor, consider adding a splash of apple cider vinegar or a squeeze of fresh lemon juice just before serving. The acidity will brighten up the dish and balance out the richness of the broth. You can also sprinkle some chopped parsley or green onions on top for added color and freshness.

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Southern Black Eyed Peas Recipe  

Ingredients:  

• - 1 pound black-eyed peas, soaked overnight  
• - 4-5 thick slices bacon, chopped  
• - 5 ounces smoked sausage or turkey, diced (about 1 cup)  
• - 1 large onion, diced  
• - 1 stalk celery, diced  
• - 2-3 teaspoons garlic, minced  
• - 1 optional jalapeño, minced (or ¼ teaspoon cayenne)  
• - 2 teaspoons fresh thyme, minced  
• - 1 bay leaf  
• - 1-2 teaspoons Creole seasoning  
• - 7-8 cups chicken broth  
• - 2 cups collard greens (or kale), chopped  
• - Salt and pepper to taste  

Instructions:  

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.

2. Add the diced sausage or turkey to the pot and cook until browned. Remove and set aside with the bacon.

3. In the same pot, sauté the onion, celery, garlic, and jalapeño (if using) until softened, about 5 minutes.

4. Stir in the fresh thyme, bay leaf, Creole seasoning, and black-eyed peas.

5. Pour in the chicken broth, then bring the mixture to a boil. Reduce the heat and simmer for 1-2 hours, or until the peas are tender and the broth is slightly thickened.

6. During the last 15-20 minutes of cooking, add the collard greens or kale and continue to cook until wilted and tender.

7. Season with salt and pepper to taste, and stir the cooked bacon and sausage back into the pot before serving.

8. Serve hot with cornbread or crusty bread.

Enjoy this classic Southern dish with its smoky, savory flavors!