Elena’s South Texas Black-Eyed Peas Recipe 🍲
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 10
Description:
This hearty recipe for South Texas-style black-eyed peas comes straight from the kitchen of my good friend Elena. It’s a comforting dish that’s perfect for any occasion, especially on chilly evenings. With a savory combination of dried black-eyed peas, flavorful pork sausage, and a medley of aromatic vegetables and spices, this dish is sure to become a family favorite. Just remember, the peas need to soak overnight for optimal texture and taste.
Ingredients:
- 1 pound dried black-eyed peas
- 2 pounds bulk pork sausage
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) whole tomatoes, undrained
- 8 cups water
- 2 stalks celery, diced
- 1/4 cup granulated sugar
- 2 tablespoons chili powder
- 3/4 teaspoon black pepper
Nutrition Facts (per serving):
- Calories: 459.9
- Total Fat: 20g
- Saturated Fat: 7.3g
- Cholesterol: 85.2mg
- Sodium: 103.2mg
- Total Carbohydrates: 35.8g
- Dietary Fiber: 6.8g
- Sugars: 8.6g
- Protein: 35.1g
Instructions:
| Step | Description |
|---|---|
| 1 | Wash peas and drain: Start by rinsing the dried black-eyed peas under cold running water in a colander. Make sure to drain them well. |
| 2 | Soak peas: Place the washed peas in a large pot and cover them with water, ensuring that the water level is about 2 inches above the peas. Allow the peas to soak overnight, which will help them cook more evenly and tenderly. |
| 3 | Cook sausage: In a large skillet over medium heat, cook the bulk pork sausage, breaking it up into crumbles with a spoon or spatula. Cook until the sausage is nicely browned and cooked through. |
| 4 | Add onion and garlic: Once the sausage is browned, add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion and garlic are tender and fragrant. Drain any excess grease from the skillet. |
| 5 | Combine ingredients: Drain the soaked black-eyed peas and transfer them back to the large pot. Add the cooked sausage, onion, and garlic to the pot, along with the whole tomatoes (undrained), water, diced celery, granulated sugar, chili powder, and black pepper. Stir well to combine all the ingredients. |
| 6 | Simmer: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the black-eyed peas simmer for about 1 1/2 hours. Stir occasionally and check the liquid level, adding more water if necessary to keep the peas submerged. |
| 7 | Serve: After simmering for the desired time, taste the black-eyed peas and adjust the seasoning if needed. Serve hot, garnished with your favorite toppings if desired, and enjoy the comforting flavors of South Texas in every bite! |
Tips:
- For a spicier kick, add a dash of hot sauce or crushed red pepper flakes to the black-eyed peas while they simmer.
- Serve these delicious black-eyed peas with a side of cornbread or over steamed rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
This recipe for Elena’s South Texas Black-Eyed Peas is a wonderful way to enjoy a classic Southern dish packed with flavor and heartiness. Perfect for cozy family dinners or potluck gatherings, it’s sure to satisfy everyone’s taste buds and leave them coming back for more!
