Preparation Time: Approximately 3 hours (including soaking time)
Cooking Time: 45 minutes
- 1 pound (453g) black-eyed peas
- 4-5 thick slices bacon, chopped
- 141g smoked sausage or turkey, diced (about 1 cup)
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoons garlic, minced
- 1 optional jalapeno, minced (or substitute with ¼ teaspoon cayenne)
- 2 teaspoons fresh thyme, minced
- 1 bay leaf
- 1-2 teaspoons Creole seasoning
- 7-8 cups chicken broth
- 2 cups (or more) collard greens or kale
- Salt and pepper to taste
- Begin by rinsing the black-eyed peas. Remove any debris or foreign objects. Place them in a large pot, cover with cold water, and let them soak for 2-3 hours or preferably overnight.
- In a large sauté pan, cook the bacon until brown and crispy (around 4-5 minutes). Add the diced sausage or turkey and cook for another 2-3 minutes. Remove the mixture from the pan and set aside.
- To the same pan, add onions, celery, garlic, jalapenos (or cayenne), thyme, and bay leaf. Sauté for about 3-5 minutes, or until the onions become translucent.
- Add the chicken broth to the sautéed vegetables.
- Drain and rinse the soaked black-eyed peas. Add them to the pot.
- Season the mixture with Creole seasoning and salt, then bring it to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
- Add the collard greens or kale and the previously cooked bacon and sausage mixture. Continue to simmer for another 10 minutes or until the beans are tender and the soup has thickened to your liking.
- If needed, add more chicken broth or water to maintain the desired consistency. The outcome should be a thick, creamy soup, not too watery.
- Before serving, remove the bay leaf. Adjust the taste by adding salt, pepper, or more Creole seasoning as needed.
- Serve the black-eyed peas over rice, garnished with chopped green onions.
Tip: This dish pairs wonderfully with cornbread on the side. Enjoy your homemade, hearty, and flavor-packed Black-Eyed Peas dish!