Southern Style Black Eyed Peas

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Southern Style Black Eyed Peas

Ingredients

300g (1½ cups) black eyed peas
1 tbsp olive oil
200g smoked bacon (beef bacon), diced
1 smoked chorizo sausage (or kielbasa), diced
1 red capsicum (bell pepper), diced
1 green capsicum (bell pepper), diced
1 celery stick, diced
2 spring onions, sliced, white and green parts separated
1 brown onion, diced
5 cloves garlic, diced
3 fresh bay leaves
1 tsp dried oregano
1½ tsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 L chicken stock
⅓ cup flat leaf parsley, finely chopped

Equipment

Chopping board
Chef’s knife
Large heavy-based saucepan with lid
Wooden spoon
Stick blender (immersion blender)
Large container (for soaking the peas)
Ladle

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Directions

SOAK THE PEAS

Rinse the black eye peas under cold water and discard any broken ones.
Place the peas in a large container and cover with plenty of water. Cover and set aside to soak for 3-4 hours, but ideally overnight.

COOK THE BASE

Dice the bacon, chorizo, capsicums, celery, brown onion and garlic. Slice the spring onions and separate the green and white parts.
Heat the oil in a large heavy based saucepan over medium high heat.
Cook the bacon for 2-3 minutes, until the fat has rendered and it starts to brown.
Add the sausage and cook, stirring occasionally, for a further few minutes.
Add the capsicums, celery, brown onion, garlic and spring onion whites to the pan. Cook for 8-10 minutes until starting to soften, stirring often.
Add the bay leaves, dried oregano, smoked paprika, cayenne, garlic powder and onion powder. Stir well to combine and cook until the spices are fragrant.
Mix in the drained peas and the stock. Bring to a simmer, then cover with a lid and reduce the heat to medium low.
Simmer for 15 minutes, then uncover and cook for a further 10 minutes.

FINISH AND SERVE

Turn the heat off and remove the bay leaves. Using a stick blender(immersion blender), pulse the soup a little to puree one third of the peas. Stir through the spring onion greens and fresh parsley, and serve!

Notes

Soak overnight if you can

Three hours is the minimum but overnight soaking gives you peas that are more evenly hydrated and cook more consistently. They also absorb more flavour from the stock during the simmer. If you forget to soak, a quick-soak works: cover with cold water, bring to a boil, turn off the heat and leave for an hour, then drain and proceed as normal.

Don’t over-blend

The stick blender step is about texture, not turning this into a smooth soup. I pulse it around 10 times and target roughly a third of the peas. You want contrast: some creamy, broken-down peas thickening the broth with plenty of whole ones still intact. Over-blending loses the heartiness that makes this dish worth eating.

Storage

Leftovers keep in an airtight container in the fridge for up to 5 days. The dish thickens as it sits, so add a splash of water or stock when reheating on the stovetop. It also freezes well in portions for up to 3 months.

Ingredient Notes

Black eyed peas:

Also known as cowpeas, black eyed peas are a legume rather than a true pea. I use dried rather than canned for this recipe as they hold their shape better during the simmer and absorb more flavour from the stock. Soak them for at least 3 hours, but overnight gives the best result. Drain and rinse well before adding to the pot. If you’re short on time, canned will work but reduce the simmering time by about half.

Smoked chorizo:

The chorizo brings fat, smoke and a deep paprika flavour that sets the tone for the whole dish. I use a smoked, cured variety rather than fresh, which has a firmer texture and more concentrated flavour. Kielbasa is a good substitute, or andouille if you want a spicier result. The sausage is browned first so it renders some fat into the base before the vegetables go in.

Smoked paprika:

It does a lot of work here alongside the spice blend and the chorizo. I use sweet smoked paprika rather than hot as the cayenne is already handling the heat. Buy a fresh tin if yours has been sitting in the pantry for more than six months as paprika loses its intensity quickly, and a stale tin will flatten the whole dish.

FAQs

Can I make this vegetarian?

Yes. Leave out the bacon and chorizo and replace with smoked tofu or mushrooms seasoned with smoked paprika for a similar depth. Swap the chicken stock for vegetable stock. You’ll lose some of the smokiness but the spice blend still carries the dish well.

Can I make it ahead?

Yes, and it’s actually better the next day once the flavours have had time to come together. Make the full recipe, cool completely, then refrigerate. It keeps for 5 days and reheats easily on the stovetop with a splash of stock to loosen it up.

Is this recipe gluten free?

Yes, it’s gluten free as written. If you’re cooking for someone with coeliac disease, double-check that your stock and sausage are certified gluten free as some brands contain additives or fillers that include gluten.