Celebrate the flavors of Southern comfort food with this hearty dish of black-eyed peas, sausage, and collard greens. Perfect for family meals or New Year’s celebrations, this dish combines rich, savory flavors with wholesome ingredients that warm both the body and soul. Whether you’re familiar with soul food or new to its charm, this recipe offers a taste of tradition and a chance to share love through cooking.
Ingredients
Main Ingredients
- 1 lb black-eyed peas, dried: Soak for a few hours to prepare for cooking.
- 4 bunches collard greens: Washed, trimmed, and roughly chopped into large pieces.
- 2 lbs sausage links: Cooked in a skillet before adding to the pot.
Broth and Flavor Base
- 2 small cartons chicken stock: Provides a savory, flavorful base.
- 1 ½ teaspoons minced garlic: Adds depth and fragrance.
- 1 large can Rotel tomatoes: Gives the dish a tangy and slightly spicy note.
- 3 tablespoons apple cider vinegar: Balances the richness and enhances the greens.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and thickens the broth.
- 1 tablespoon sugar: Helps counteract the bitterness of the collard greens.
Seasonings and Optional Add-Ins
- 1 ½ cups water: Adjust the amount based on desired consistency.
- Dash of hot sauce: Optional, for a spicy kick.
- Salt and pepper to taste: Added toward the end to refine flavors.
Instructions
Step 1: Soak the Black-Eyed Peas
- Rinse the dried black-eyed peas thoroughly to remove any debris.
- Soak them in water for a few hours. (There’s no need to soak overnight since they’ll cook for an extended period.)
Step 2: Prepare the Sausage
- Heat a skillet over medium heat and cook the sausage links until browned.
- Slice the sausage into thick chunks or leave whole, depending on your preference. Set aside.
Step 3: Layer Ingredients in the Crockpot
- In a large crockpot, combine the soaked black-eyed peas, chicken stock, garlic, Rotel tomatoes, apple cider vinegar, tomato paste, and sugar.
- Add the cooked sausage on top.
Step 4: Add the Collard Greens
- Layer the chopped collard greens over the mixture. Since collard greens shrink significantly when cooked, don’t worry if the crockpot seems full.
Step 5: Add Water and Mix
- Pour in 1 ½ cups of water, ensuring all ingredients are slightly submerged.
- Gently mix the ingredients to combine.
Step 6: Slow Cook Overnight
- Set your crockpot to low and cook for at least 10 hours. This slow cooking allows the flavors to meld beautifully and the ingredients to become tender.
Step 7: Final Adjustments
- After cooking, taste the dish and adjust the seasoning with salt, pepper, or additional water as needed.
- For a bit of heat, add a dash of hot sauce.
Helpful Tips
Cooking Tips
- Soaking the Peas: A few hours of soaking is sufficient when using a crockpot. They’ll become tender during the long cooking process.
- Greens Preparation: Wash collard greens thoroughly to remove any grit. Trim the stems and chop into larger pieces for a hearty texture.
- Cooking Time: For best results, cook the dish on low for 10 hours. This allows the flavors to develop fully.
Customizations
- Proteins: Swap the sausage for smoked turkey or a plant-based sausage for a different protein option.
- Vegetables: Add diced onions, bell peppers, or okra for extra texture and flavor.
- Spices: Experiment with smoked paprika, thyme, or cayenne pepper to create a unique flavor profile.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Portion the dish into freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm gently on the stovetop, adding a splash of water or chicken stock to maintain the consistency.
Frequently Asked Questions
1. Can I use canned black-eyed peas?
Yes, but since canned peas are pre-cooked, add them during the last 1-2 hours of slow cooking to prevent them from becoming mushy.
2. What can I serve with this dish?
This dish pairs wonderfully with cornbread, white rice, or mashed potatoes. For a lighter accompaniment, serve with a simple green salad or pickled vegetables.
3. Can this recipe be made vegetarian?
Absolutely! Omit the sausage and use vegetable broth instead of chicken stock. You can add extra beans or a plant-based sausage alternative for protein.
Conclusion
Black-eyed peas, sausage, and collard greens are more than just a meal – they’re a tradition. Perfect for a cozy dinner or a festive New Year’s celebration, this recipe is steeped in history and full of bold, comforting flavors. With its slow-cooked tenderness and balanced seasoning, this dish is sure to delight your family and guests. Try it, share it, and enjoy the love that comes with cooking from the heart. Here’s to a delicious and prosperous 2025!