Southern Style Black Eyed Peas

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the black eyed peas under cold water and discard any broken ones. Place them in a large container, cover generously with water, and soak covered for at least 3–4 hours, ideally overnight.
   ▶ ≈0:06
2. 2
   Dice the bacon, sausage, capsicums, celery, brown onion and garlic. Slice the spring onion, keeping white and green parts separate. Heat the oil in a large heavy-based pot over medium-high heat, then cook the bacon for 2–3 minutes until the fat renders and it begins to brown.
   ▶ ≈0:39
3. 3
   Add the sausage and cook, stirring occasionally, for a few more minutes. Add the capsicums, celery, brown onion, garlic and spring onion whites, cooking for 8–10 minutes until beginning to soften, stirring frequently.
   ▶ ≈0:45
4. 4
   Add the bay leaves, dried oregano, smoked paprika, cayenne, garlic powder and onion powder, stirring well until the spices are fragrant.
   ▶ ≈1:25
5. 5
   Mix in the drained peas and chicken stock until everything is covered. Bring to a gentle simmer, then cover, reduce heat to medium-low and cook for about 15 minutes. Uncover and simmer for a further 10 minutes to allow some stock to evaporate.
   ▶ ≈1:37
6. 6
   Turn off the heat and remove the bay leaves. Use an immersion blender to gently pulse and partially puree about a third of the beans to thicken the broth while keeping chunks intact. Stir in the spring onion greens and fresh parsley and serve.
   ▶ ≈2:03