This classic Southern Black-Eyed Peas recipe is all about comfort—slow-simmered beans, smoky bacon, and savory sausage, with a boost of hearty greens.
Rinse the dried black-eyed peas, removing any debris. Place them in a large pot and cover with 3-4 inches of cold water. Let soak for 3 hours or overnight for best results.
In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Add the sausage and cook another 2-3 minutes. Remove the bacon and sausage from the pot and set them aside.
In the same pot, add the chopped onions, celery, garlic, and jalapeños. Sauté for 3-5 minutes until the onions soften and smell fragrant.
Stir in the bay leaf, salt, Creole seasoning, thyme, and paprika to the pot.
Drain and rinse the soaked beans, then add them to the pot along with the chicken broth or water.
Stir, bring the mixture to a boil, then lower the heat to a simmer. Let it cook uncovered for about 50 minutes, stirring occasionally.
Add the collard greens, bacon, and sausage back into the pot. Continue cooking for another 10 minutes until the beans are tender and the broth has thickened.
Remove the bay leaf, adjust the seasoning as needed, and serve over rice with a sprinkle of fresh thyme or your favorite herbs.