Black Eyed Peas with Smoked Sausage

Soups & Stews

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture 

Serves 8 - 10

  • 2 pounds dried black eyed peas, soaked 8 hours or overnight in water to cover
  • 1 1/2 cups yellow onion, chopped
  • 1 cup green onions, green and white parts, thinly sliced
  • 1 cup green pepper, diced
  • 1/2 cup celery, leafy parts included, diced
  • 1 tablespoon garlic, minced
  • 1 1/2 pounds andouille or other smoked sausage, sliced 1/4" thick
  • 1 pound seasoning ham, cut into 1" cubes
  • 1 ham bone, cut into pieces (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 2 large or 4 small bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 3 quarts water, or as needed
  • Salt, to taste
  • 1/2 cup parsley, finely minced

Black Eyed Peas

black eyed peas 

Click to enlarge image


Drain the soaked peas and put them in a heavy 10-quart pot or dutch oven. Add all other ingredients except water, salt, and parsley. Add water to cover by 1-inch.

Bring to a full boil over high heat, then lower the heat and simmer gently for 1 1/2 hours. Taste for salt and adjust seasoning; amount needed will vary based on saltiness of seasoning meats.

Add water as needed and simmer for another 30 minutes or so until the peas are tender and the pot liquid has thickened.

Serve over hot boiled rice with crusty buttermilk cornbread, or jalapeno cheddar cornbread.

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<p>Has anyone written the definitive article on Seasoning Ham?&nbsp; I have seen it in reference to smoked ham hocks, pickled ham (which, as I understand it, isn&#39;t really ham, but chunks of pickled pork), and Tasso.&nbsp; How does one determine precisely what form of Seasoning Ham should go into the recipe at hand?&nbsp; I am preparing this recipe for our guests this evening and am merely using chunks of ham that I smoked and seasoning -to taste- with Slap Ya Mama.</p><p>&nbsp;</p><p>Thanks for any guidance you might provide.</p><p>Sincerely,</p><p>&nbsp;&nbsp; -Richard Rowe</p>

<p>Richard, my local grocery store carries packs of "seasoning ham" that is simply the bits and pieces left over from slicing whole hams into ham steaks. I tend to go smokier with red beans, a bit less smoky with lima beans, less smoky still with black eyed peas, but it's a matter of choice. I happen to have some really good smoked sausage in the freezer right now, so that's what I'm using in my black eyed peas tomorrow. My mother and grandmother made them with a few slices of smoky bacon; a friend of mine insists on pig tails.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture