- 1 pound fresh or dried black-eyed peas, rinsed and picked over
- 1 cup chopped yellow onions
- 2 whole garlic cloves, peeled
- 1 quart water, or more as needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Tabasco
- 1/2 pound smoked sausage or smoked ham, chopped
- 1/4 cup chopped fresh parsley leaves
- 1/2 cup chopped green onions (green and white parts)
- Hot cooked long-grain white rice
Combine the peas, onions, garlic, water, salt, black pepper, TABASCO Sauce, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried.
Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mix together with it.