Savory Black-Eyed Peas with Bacon and Sausage
Black-Eyed Peas with Bacon and Sausage made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup black-eyed peas
- 4 slices bacon
- 1 pound smoked sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Rinse and soak the black-eyed peas overnight or for at least 6 hours.
- In a large pot, cook the bacon over medium heat until crispy.
- Remove the bacon from the pot and set aside, leaving the rendered fat.
- In the same pot, add the diced onion and sauté in the bacon fat until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the smoked sausage and cook for about 5-7 minutes until browned.
- Add the soaked black-eyed peas, chicken broth, smoked paprika, salt, and pepper into the pot.
- Bring the mixture to a boil, then reduce to a simmer and cover.
- After cooking, check the consistency. If too thick, add more broth; if too thin, simmer uncovered to thicken.
- Once cooked, stir in the reserved bacon pieces and adjust seasoning as needed.
- Serve warm, garnished with fresh parsley.