Creole Style Black Eyed Peas with Smoked Brisket &Sausage

smoked brisket

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Turkey reduces fat while maintaining flavor.

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in calories.

Sort through the black eyed peas to remove any debris or bad beans.

Quick soak the black eyed peas by placing them in hot water, bringing to a boil, then letting them sit for about 1-2 hours.

Drain the soaked black eyed peas and set aside.

In a large pot, add the smoked brisket fat and cook it down to render some fat and color.

Add about 3 pieces of sausage (sweet Italian sausage) to the pot and cook until browned.

Smash garlic in a mortar and pestle and add it to the pot along with diced onion and bell pepper.

Add 2-3 heaping tablespoons of soito (a seasoning mix) to the pot.

Stir in a tablespoon of smoked paprika.

Add the drained black eyed peas to the pot, along with enough water to cover them.

Season with chicken bouillon, black pepper, and a bay leaf, then bring to a boil.

Once boiling, reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.

Add thyme and the Scotch bonnet or habanero pepper whole (do not break it).

Add a teaspoon of hot sauce and a little sugar to balance the acidity.

Continue to simmer for another hour, checking occasionally and adding more hot water if necessary.

Smash some of the beans against the side of the pot to thicken the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens