Prep the beans: Rinse the dried black-eyed peas, picking out any small debris. Put them in a large pot and cover with 3-4 inches of cold water. Soak for 3 hours or overnight.
1 pound black-eyed peas
Cook the meat: In a large Dutch oven, cook chopped bacon over medium heat until it’s crispy, about 5 minutes. Add sausage and cook for another 2-3 minutes. Remove the bacon and sausage and set them aside.
5 thick slices bacon, 5 ounces smoked sausage
Cook the veggies: In the same pot, add the chopped onions, celery, garlic, and jalapeños. Cook for 3-5 minutes until the onions are soft and fragrant.
1 large onion, 1 stalk celery, 3 teaspoons garlic, 1 jalapeno
Add seasoning: Stir in the bay leaf, salt, Creole seasoning, thyme, and paprika.
1 teaspoons dried thyme, 2 teaspoons smoked paprika, 1 bay leaf, 1 ½ teaspoons Creole seasoning, salt and pepper to taste
Add the beans: Drain and rinse the soaked beans, then add them to the pot. Pour in the chicken broth or water. Stir, bring everything to a boil, then reduce the heat to a simmer. Cook uncovered for about 50 minutes, stirring occasionally.
4 cups chicken broth
Finish and serve: Add the kale, bacon, and sausage back into the pot. Continue cooking for another 10 minutes, stirring occasionally, until the beans are tender and the broth thickens.
3-4 cups kale
Remove the bay leaf, taste, and adjust the seasoning as needed. Serve over rice and garnish with fresh thyme or herbs.
fresh thyme for garnish
