Always a favorite of Creoles and Cajuns as well as Southerners in general, the naturally smoky flavor of this pea blends well with a wide range of Louisiana smoked meats and sausages.
Heat the oil in a large pot, and add the onions, bell pepper and jalapeno; sauté until tender, about 5 minutes. Add the hambone, peas, and seasonings and bring to a boil. In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add them to the beans.
- 1 pound black-eyed peas
- 10-12 cups water
- 2 tablespoons oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1-2 jalapeno peppers, finely minced
- 2 teaspoons Creole seasoning
- Salt and freshly ground black pepper to taste.
- 1 pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked pork.
- 1/2 cup chopped parsley
- 2 bay leaves
- Ham bone or ham hock for seasoning
Reduce to a simmer and cook one hour, until the beans are creamy and tender. Add additional water if necessary. Check seasonings.
May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.
Yield: About 8 servings.