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  • 1 bag dried black-eyed peas
  • 1 cup turkey smoked sausage, chopped or ham hock
  • 8 cups vegetable or chicken stock
  • 2 onions chopped
  • 1 celery stalk chopped
  • 1 green bell pepper chopped
  • 1 tsp Cooking with Greens No Salt Onion black pepper blend
  • 2 tsp Cooking With Greens Go To Blend
  • 1/2 tsp Cooking With Greens Pink Himalayan Sea Salt
  • 1 tsp Cooking with Greens No Salt Herb Blend
  • 2 tsp fresh chopped parsley
  • 1 tsp olive oil
  • water
  • rice

DIRECTIONS:

  1. Put dried black-eyed peas in a large bowl with enough water to cover the beans. Let sit for one hour.
  2. Once the black-eyed peas are finished soaking, start caramelizing the diced onion, celery, and bell pepper in 1 tsp olive oil. 
  3. Add the chopped turkey sausage and brown for about 5 minutes.
  4. Drain beans, Add the soaked black-eyed peas, 8 cups broth, and seasoning.
  5. Stir and cover.
  6. Bring to a boil. Once boiling, simmer the peas on medium heat for one hour. Stir occasionally to stop the peas from sticking to the bottom of the pot.
  7. Once the peas have cooked for an hour, take a wooden spoon and smash some of the beans against the side of the pot. Mix the peas that are smashed in with the rest of the pot. Repeat this 2-3 times. This is an important step to give the black-eyed peas a creamy consistency.
  8. Let simmer another 15 minutes.
  9. Serve over rice and enjoy!