Black Eyed Peas with Sausage and Jalapeños – the BEST black-eyed peas EVER! I could make a meal out of these yummy peas!!! Frozen black-eyed peas, sausage, jalapeños, garlic, salt, onion, cumin, sage, and chicken broth. A must for your New Year’s Day meal. Great side dish for ham, turkey, grilled meats, and BBQ.
In a large pot or Dutch oven, cook sausage until no longer pink. Drain fat.
Add remaining ingredients. Bring to a boil. Reduce heat to simmer.
Cook until liquid has reduced by half, about 30 to 40 minutes.
Notes:
I use frozen black-eyed peas.
Can substitute dried black-eyed peas. Soak the peas overnight in a large pot of water before cooking.
For the sausage, I use a roll of Jimmy Dean pork sausage.
Feel free to substitute turkey sausage.
Use low-sodium or not salt chicken broth to control the amount of salt/sodium in the dish.
What can I add to the peas?
bell peppers
bacon
fresh onion
celery
Can Black-Eyed Peas be frozen? Yes! Cook the peas and cool completely. Transfer peas to a freezer-safe dish and store in the freezer for up to 3 months.
Store leftovers in an airtight container in the refrigerator.