Step 1

Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)

Step 2

In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.

Step 3

Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.

Step 4

Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.

Step 5

At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.

Step 6

Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.

Step 7

Serve immediately!