SPICY BLACK EYED PEAS WITH SMOKED SAUSAGE

This is by far the tastiest batch of black eyed peas I've ever had. This dish is perfect for New Years' or anytime.  You can make it spicier by adding an addition 1/2 tsp of Cayenne or a Jalapeno. These flavors blend well together and even my picky son loves these! I hope you enjoy them too. They are easy to make and a crowd pleaser!

Here's all you'll need to make this yummy dish. Everything except the garlic. It was being camera shy...

In a large skillet, cook the bacon until crispy. I cook mine on medium low. It takes longer, but bacon will be cooked consistently. I never liked getting a piece of bacon with one end not being cooked all the way. 

While the bacon is cooking, dice all your veggies and sausage. 

When nice and crispy, remove the bacon, but keep the drippings. 

Heat the drippings back up and add all the veggies and sausage. The garlic was still being camera shy, but trust me... It did make it into the dish. 

Saute until all the veggies are nice and soft. About 5-8 minutes. 

Add in all the remaining ingredients.

Stir well to combine. Then turn up the heat to get everything cooking. 

Once it just reaches a boil, cover the pot and turn down to medium/low. Cook for 45 minutes or so until beans are tender. If you were not able to soak the beans, this may take considerably longer and also require more liquid. 

When nice and tender, it's ready to eat!

Mmmmm.

Grab a spoon and dig in! You'll be glad you did. I hope you enjoy my black eyed peas. 

Spicy Black Eyed Peas

Ingredients

6 slices bacon (1/2 pound)


1 medium onion, chopped

2 celery stalks, chopped

1/2 red bell pepper, diced  

1 Tablespoon minced garlic (about 3 cloves)

1 pound smoked sausage, diced


1 (16 ounce) package dried black-eyed peas (soaked for 3-4 hours and rinsed)

1 (12 ounce) can diced tomatoes and green chilies 
(Rotel)

1 teaspoon salt 


1/2 teaspoon chili powder 


1/2 teaspoon black pepper 


3 cups chicken stock

Directions

In a large saucepan, cook bacon until crisp.  Remove bacon, crumble and set aside about 2 strips to use as topping for peas.  Sauté onion, garlic, celery and smoked sausage in bacon drippings until tender.  Add peas, diced tomatoes and green chilies, salt, chili powder, pepper, remaining bacon and water/stock.  Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender.  Add additional water or stock if necessary. Serve and top with a few pieces of bacon as garnish.