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Blackeyed-peas

Black-eyed Peas with Greens and Smoked Sausage

Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 cup Yellow Onion, chopped
  • 1 cup Carrots, Chopped
  • 1/2 cup Celery, Chopped
  • 1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
  • 2 large Garlic cloves, crushed
  • 1/4 tsp Crushed Red Pepper
  • 4 Oz Salt pork bacon, ham hock or smoked sausage
  • 6 Cups chicken stock
  • 3 Fresh Thyme sprigs
  • 2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
  • 2 cups Roughly chopped collard or mustard greens
  • 1 can Fire roasted diced tomatoes, drained (optional)
  • Additional water as the peas cook
  • 2 Tbsps. red wine vinegar
  • Salt and pepper to taste
  • jalapeno, sliced if desired

Instructions
 

  • In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
  • Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
  • Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
  • Serve as a side dish or as a complete meal with Southern Corn Bread.
Keyword blackeyed-peas, Easy, good luck, New Years, smoked sausage, vegetables