Smoky Black-Eyed Peas with Bacon and Andouille Sausage
Celebrate the arrival of the New Year with a steaming bowl of luscious black-eyed peas, cooked to perfection with a medley of savory bacon, flavorful pork jowl, and zesty andouille sausage. Accompanied by the comforting presence of tasso ham, this dish promises a deeply satisfying and hearty meal. Pair with a side of golden cornbread for a delightful dining experience.
Ingredients
2 | pounds dried black-eyed peas |
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8 | strips bacon |
1 1⁄2 | pounds smoked pork jowl, cut into 4 pieces |
2 | cups chopped onion |
1 | pound tasso ham, cut into 1/2-inch pieces |
2 | cups chopped celery |
1 | onion, chopped |
2 | cups chopped green bell pepper |
1 | stalk celery |
3 | cloves garlic, minced |
2 | garlic, minced |
2 | ((10 ounce)) cans diced tomatoes with green chile peppers (such as RO*TEL®), drained |
3 | bay leaves |
1 1⁄2 | pounds smoked andouille sausage, sliced on the bias |
1 | tablespoon dried parsley |
1 1⁄2 | tablespoons white sugar |
1 | tablespoon dried basil |
| • | salt and ground black pepper to taste |
1 | tablespoon Worcestershire sauce |
Instructions
Preparing the Black-Eyed Peas | |
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| 1. | Begin by placing the dried black-eyed peas in a large bowl and covering them with several inches of cold water. Allow the peas to soak for 8 hours or overnight. After soaking, drain and rinse the peas thoroughly. |
| 2. | Transfer the black-eyed peas to a large pot and add water, ensuring it covers the peas by at least 1/2 inch. Bring the pot to a gentle simmer. Incorporate the smoked pork jowl, tasso ham, chopped onion, celery, minced garlic, bay leaves, parsley, basil, and Worcestershire sauce. Let the mixture simmer until the peas are tender, usually 2 to 3 hours. |
| 3. | Once cooked, remove and discard the pork jowl, celery stalk, and bay leaves from the pot. |
Finishing the Dish | |
| 1. | In a large skillet, cook the bacon over medium-high heat until it is uniformly browned, approximately 10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, reserving 2 to 3 tablespoons of bacon drippings in the skillet. Once the bacon has cooled, crumble it into small pieces. |
| 2. | In the same skillet with the bacon drippings, sauté a mixture of chopped onion, celery, green bell pepper, and minced garlic over medium heat until the onion turns tender and translucent, around 10 minutes. |
| 3. | Combine the sautéed onion mixture, diced tomatoes with green chiles, crumbled bacon, and sliced andouille sausage with the cooked peas. Season the dish with sugar, salt, and pepper to taste. Allow the flavors to meld together by simmering the peas for an additional 1 1/2 hours. |
Published on Jul 24, 2024 by Luminița