Creole Black-Eyes & Rice

Prep Time
Cook Time
11h 30m
Ready In

"I have not had anything I don't love to eat from New Orleans or the vicinity thereof! 8 hours of prep time is pea soaking time!"

Original recipe yields 8 servings
  • Garnish


  • Serving Size: 1 (445 g)
  • Calories 670.9
  • Total Fat - 55.9 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 90.2 mg
  • Sodium - 2270.8 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 6.7 g
  • Protein - 18.4 g
  • Calcium - 131.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.4 mg

Step 1

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours.

Step 2

Drain. Return peas to Dutch oven; add salt pork and 4 cups water. Bring to a boil; cover, reduce heat, and simmer 45 minutes.

Step 3

Add onion and the next 12 ingredients, stirring well. Cover and simmer 45 minutes to 1 hour or until the peas are tender.

Step 4

Add sausage(to reduce fat content, pre-cook the sausage....but this will reduce the deliciousness); simmer, uncovered, 45 minutes. Serve over rice in individual bowls. Garnish with green onions if you'd like.

Tips & Variations

No special items needed.


Daily Inspiration

This recipe is awesome. We absolutely love black-eyed peas and while I make them on New Year's Day, I sometimes forget to make them throughout the year. The peas cook up so nice and tender and the addition of the sausage and spices are a wonderful addition. The only change I made was to sub tomatoes and green chili's vs. tomato sauce. Hope that didn't change the recipe too much. I plan to make these peas again on New Year's Day.: )

(18 Nov 2016)