Old-School Southern Black-Eyed Peas

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale provides similar nutrition and flavor, while mustard greens are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and cheaper if made in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika can provide a similar color without the cost.

Sort through the black-eyed peas to remove any cracked beans or rocks.

Rinse the black-eyed peas under cold water.

Fill a pot with water, ensuring there's about 1 inch of water over the beans.

Cover the pot with Saran Wrap to prevent evaporation and leave it overnight.

The next day, rinse the beans again in a colander.

Heat a Dutch oven over medium heat.

Add 1 tablespoon of bacon grease to the Dutch oven.

Cut smoked sausage into pieces and add to the Dutch oven to render some fat and flavor.

Add the rinsed black-eyed peas to the Dutch oven with the sausage.

Pour in enough water to cover the beans by about an inch.

Bring to a boil, then reduce heat to a simmer and cover the pot.

Cook for about 1-1.5 hours, or until the beans are tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary