Black-Eyed Peas with Jalapeno- this meaty, spicy take on southern black-eyed peas is pure comfort food. Serve as a main with cornbread or as a side dish.
Black-Eyed Peas
Black-Eyed Peas are a staple in southern cooking, especially on New Year’s Day when they are thought to bring luck and prosperity in the New Year. Black-Eyed Peas have a wonderful earthy flavor and hearty texture. When cooked long and slow they develop a wonderful creamy texture. They come dried, frozen, or canned. I use frozen for this recipe.
Key Ingredients
- Sausage– Black-Eyed Peas always benefit from the addition of some meaty flavor. Often ham or bacon is used but I really love the meatiness that a pound of breakfast sausage gives this recipe.
- Garlic– I use 5 cloves for lots of garlic flavor. You can substitute a teaspoon and a half of garlic powder.
- Cumin and Sage– hefty amounts of each add lots of earthy flavor.
- Jalapenos– I use 4. Reduce the amount if you want it less spicy.
How To Make Black-Eyed Peas with Jalapeno
(More detailed instructions in recipe card below.)
- Cook the sausage and onion. Start by adding the sausage to a Dutch onion. When you have it pretty well broken up, add the onion.
- Add seasonings. When the sausage is fully cooked, add the garlic, salt, cumin, and sage. Cook for 2 minutes.
- Add remaining ingredients.
- Cook for 2 hours.
- Serve.
Recipe Tips
- You can substitute dried black-eyed peas but soak them overnight. Use 4 cups of dried black-eyed peas.
- Use chicken broth, beef broth, or a combination of the two. Beef broth adds a little more richness than chicken broth.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in the microwave.
More Black-Eyed Pea Recipes
- Hot and Spicy Black-Eyed Peas
- Black-Eyed Pea and Sausage Chili
- Hot Black-Eyed Pea Dip
- New Year’s Black-Eyed Pea Soup
- Texas Caviar Bean Dip
How To Serve Black-Eyed Peas with Jalapeno
- Cornbread (not sweet)
- The BEST Jiffy Cornbread (sweet recipe)
- Collard Greens
- Southern Fried Pork Chops
Black-Eyed Peas with Jalapeno
Equipment
Ingredients
- 1 pound breakfast sausage
- 1 medium yellow or sweet onion, diced
- 5 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 tablespoon ground cumin
- 1 tablespoon ground sage
- 6 cups chicken or beef broth or a combination
- 2 pound bag frozen black-eyed peas
- 4 jalapenos, diced
- 2 bay leaves
Instructions
- Place sausage in a large Dutch oven over medium-high heat. Break it apart with a wooden spoon. Once sausage is broken up, add onion and cook until sausage is browned.
- Add garlic, salt, cumin, and sage and cook 2 minutes.
- Add remaining ingredients. Bring to a boil. Reduce to a simmer. Cook for 2 hours stirring occasionally. If liquid level gets below the black-eyed peas, add some water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from 12 Bones Smokehouse
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Black-eyed peas get a spicy kick! This recipe, packed with sausage and jalapenos, brings serious flavor. The earthy cumin and sage complement the creamy texture. It’s not quite as challenging as a Geometry Dash level, but it’ll definitely keep your taste buds engaged. Enjoy this Southern staple for comfort or a lucky New Year!