Spicy Creole Black-Eyed Peas

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This post is sponsored by my friends at Tony Chachere’s, but all opinions expressed are my own – just as always.  Thanks for supporting the brands that support my family and me.

Ingredients

– dried black-eyed peas – olive oil – chicken broth – Tony Chachere's Bloody Mary Mix  – diced tomatoes and green chilies – Tony Chachere’s Original Creole Seasoning – smoked pork or turkey

In a big pot or dutch oven, heat olive oil over medium heat. Add onion, cook until translucent (around 5 mins). Add garlic, cook till fragrant (about 1 min).

1

Combine broth, Tony Chachere's Bloody Mary Mix, peas, undrained tomatoes, Creole Seasoning, and smoked meat in a pot. Bring to boil, then simmer, covered, for 1-1.5 hours until peas are tender, stirring occasionally. Add more broth if needed. Optionally, remove meat, shred, return. Adjust seasoning, rest 10 mins before serving.

2

"I made this today for New Year's Day. Best black-eyed peas I’ve ever had, and I didn’t even have a ham hock. Thank you!"  - Dan

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