Cajun Black-eyed Peas
PREP TIME: 1 1/2 Hours

Black eyed peas may sometimes be referred to in the South as field peas. Whatever you may wish to call them is fine with me, but I suggest you try cooking them in the following fashion for a truly new experience.


  • 1 pound dried black eyed peas
  • 1 pound heavy smoked pork sausage
  • 1/2 pound smoked ham, cubed
  • 1/2 cup shortening or bacon drippings
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • 1/4 cup garlic, diced
  • 1 tsp dry basil
  • 1 bay leaf
  • 1 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • salt and cracked black pepper to taste

It is always best to presoak any hard-shell bean in cold water overnight before cooking. This will cut the cooking time by 1/3. Drain peas from soaking water and rinse in cold tap water. In a 1-gallon stock pot, melt shortening or bacon drippings over medium-high heat. Add onions, celery, bell pepper, garlic, basil, ham and smoked sausage. Sauté approximately 10 to 15 minutes, or until vegetables are wilted. Add bay leaf and peas. Add enough cold water to cover peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to simmer and continue cooking approximately 45 minutes or until tender. Stir from time to time, as peas will settle to the bottom of the pot and tend to stick. Once tender mash about 1/3 of the peas on the side of the pot using a metal cooking spoon. This will give the peas a creamy texture. Season to taste using salt and cracked black pepper. Add green onions and parsley and continue cooking until peas are tender and creamy.

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