Creole Black-Eyed Peas
Creole Black-Eyed Peas offer a hearty, flavorful dish rich with smoky, spicy, and savory notes. The combination of smoked sausage, salt pork, and aromatic vegetables makes it a satisfying meal perfect for family gatherings or comfort food lovers seeking bold Southern flavors.
Ingredients
- 16 oz. dried peas ⓘ
- 1/2 lb. salt pork ⓘ
- 3 cups chopped onion ⓘ
- 1 cup chopped parsley ⓘ
- 1 cup chopped bell pepper ⓘ
- 1 clove pressed garlic ⓘ
- 1/4 tsp. oregano ⓘ
- 1 lb. smoked sausage ⓘ
- 1 tsp. red pepper ⓘ
- 1 tsp. black pepper ⓘ
- 3 dashes hot sauce ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 8 oz. can tomato sauce ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. whole thyme ⓘ
Instructions
- Sort and wash the dried peas.
- Place the peas in a Dutch oven and cover with water.
- Soak the peas overnight.
- Drain the peas.
- Add salt pork to the Dutch oven.
- Cover with water and cook for 45 minutes.
- Add chopped onion, parsley, bell pepper, pressed garlic, oregano, red pepper, black pepper, hot sauce, Worcestershire sauce, tomato sauce, salt, and thyme.
- Cover and cook for 1 1/2 hours, stirring occasionally.
- Add smoked sausage and cook uncovered over low heat for 45 minutes.
- Serve the creole black-eyed peas over cooked rice.
Tips & Substitutions
For a richer flavor, consider adding a diced ham hock or substituting the salt pork with bacon. If you prefer a vegetarian option, use smoked paprika to replicate the smoky flavor and omit the meat entirely. Soaking the peas overnight is essential for even cooking, but if you're short on time, a quick soak method can be used by boiling them for 2 minutes and letting them sit covered for an hour.
Serving Suggestions
Serve the creole black-eyed peas over a bed of fluffy cooked rice for a hearty meal. They pair beautifully with a side of cornbread or a fresh green salad. For an extra kick, consider serving with a dollop of sour cream or a sprinkle of green onions. This dish is also a great complement to 'Jack'S' Crock-Pot Beans for a potluck gathering.
Storage & Reheating
Leftover creole black-eyed peas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm them on the stovetop over low heat, adding a splash of water if they are too thick. They can also be reheated in the microwave, covered, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Black-Eyed Peas contains roughly 276 calories, with 11g protein, 63g carbohydrates, and 6g fat. It is an excellent source of vitamin C (186% of the Daily Value), iron (154% of the Daily Value), and dietary fiber (120% of the Daily Value). Note that it is relatively high in sodium, at 823mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas to save time. Rinse and drain them, then add them to the pot after the vegetables have cooked for about 30 minutes. Reduce the cooking time, as canned peas are already cooked and just need to be heated through.
What can I substitute for salt pork?
If you don't have salt pork, you can use diced bacon or ham for a similar salty, smoky flavor. Alternatively, for a vegetarian version, smoked tempeh or liquid smoke can add depth without the meat.
How can I make this dish spicier?
To increase the heat, you can add more red pepper or include a diced jalapeño or cayenne pepper. Adjust the amount of hot sauce to your taste as well. Remember to taste as you go, so you can find the right level of spice for your palate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).