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- 2 cups dried black-eyed peas
- 1 pound lean ham cubes or 2 large ham hocks
- 1 pound andouille or other smoked sausage
- 1 large onion - , diced
- 1 cup bell pepper - , any variety, diced
- 4 cloves of garlic - , minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon creole seasoning
- 1/2 teaspoon crushed red pepper flakes
- 4 cups (32 oz) chicken stock
- 2 cups uncooked long-grain white rice
- Salt and black pepper to taste
- your favorite hot sauce
- Soak the beans overnight per the package directions. In the morning, rinse and drain the beans and add them into a large stock pot.
- Next add the ham, sausage, onions, bell pepper, salt, pepper, creole seasoning and red pepper flakes into the pot along with the chicken stock.
- Over medium-high heat, bring it the pot to a boil. Then reduce the heat to medium-low and simmer for 40 minutes.
- Once the peas are almost tender, add the rice to the pot and stir. Continue cooking until the rice is tender, about 25 minutes. If you opted for ham hocks over diced ham, remove them from the pan now allow them to cool until you are able to handle them. Then cut the meat into bite-size pieces and return it to the pot.
- Once the black-eyed peas are tender and the rice is cooked, remove the pan from heat and stir in the hot sauce and re-season with salt and pepper to taste.
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