How to make Black-Eyed Peas

collard greens

🥗Healthier: kale

💰Cheaper: cabbage

Kale offers similar nutrients while being more accessible.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and often less expensive.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and often more affordable.

cornbread

🥗Healthier: whole grain bread

💰Cheaper: store-bought bread

Whole grain bread provides more fiber.

Chop 1 yellow onion, 3 stalks of celery, 1 bell pepper, and 4 cloves of garlic.

Trim the fat off the pigtails and cut them into small bite-sized pieces.

Sort through the black-eyed peas to remove any discolored or broken peas.

In a medium-sized bowl with cold water, add the black-eyed peas and let them soak for 5 minutes.

After 5 minutes, strain the black-eyed peas.

In a large pot, heat 3 quarts of water over medium-high heat until it comes to a boil.

Once boiling, add the pigtails and stir all ingredients together, then cover with a lid and let simmer for 1 hour.

After 1 hour, add 1 2/3 cup chopped yellow onion, 2/3 cup chopped celery, 2/3 cup chopped bell pepper, and 2 tablespoons chopped garlic to the pot.

Add 1 teaspoon Tony Chachere's Creole seasoning and 1 teaspoon Chef Paul Prudhomme's seasoning, then stir all ingredients together.

Add the black-eyed peas to the pot, stir, cover with a lid, and let simmer for another hour.

After 1 hour, add the DND smoked sausage, stir all ingredients together, cover with a lid, and let simmer for 20 minutes.

After 1 hour and 20 minutes of cooking time, turn off the heat and add 4 tablespoons of unsalted butter, stirring until melted.

Cooking Techniques

Equipment Needed

Spice Level: