Southern Style Black Eyed Peas

By Andy Cooks · 90 min

Ingredients

Instructions

1. Rinse the black eye peas under cold water and discard any broken ones. Cover with plenty of water and soak for 3 to 4 hours, ideally overnight.
2. Dice the bacon, chorizo, capsicums, celery, brown onion and garlic. Slice the spring onions and separate the white and green parts.
3. Heat the olive oil in a large heavy-based saucepan over medium-high heat.
4. Cook the bacon for 2 to 3 minutes, until the fat renders and it starts to brown.
5. Add the sausage and cook, stirring occasionally, for a few more minutes.
6. Add the capsicums, celery, brown onion, garlic and spring onion whites. Cook for 8 to 10 minutes, stirring often, until starting to soften.
7. Add the bay leaves, dried oregano, smoked paprika, cayenne, garlic powder and onion powder. Stir well and cook until fragrant.
8. Add the drained peas and the chicken stock. Bring to a simmer, cover, reduce heat to medium-low and simmer for 15 minutes.
9. Uncover and cook for a further 10 minutes.
10. Turn off the heat and remove the bay leaves. Blend with a stick blender, pulsing a little to puree about one third of the beans. Stir in the spring onion greens and parsley, then serve.

Summarized from Andy Cooks's video. Watch it for the details.

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