Sea Island Red Bbq Peas Recipe

1. Prepare bacon and sausage

Slice smoked kielbasa into 1/2-inch rounds. Cut bacon into 1/2-inch pieces.

2. In a heavy Dutch oven or large saucepan over medium heat, add the bacon pieces and cook, stirring occasionally, until fat is rendered and edges are crisp but not burned, about 8–10 minutes. Remove crispy bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

3. Add the sliced smoked sausage to the bacon fat and brown on both sides, about 3–4 minutes per side. Remove sausage and set aside with the bacon. Leave drippings in the pot for the beans' base flavor.

4. Rinse the dried red cowpeas and pick over them to remove any stones or debris. If you prefer a shorter cook time, soak peas in cold water for 4–6 hours or overnight, then drain. (Unsoaked peas will take longer to become tender.)

5. To the Dutch oven with reserved drippings, add 1 cup of the chicken broth and use a wooden spoon to deglaze the pan, scraping up browned bits from the bottom. Add the rinsed peas, remaining chicken broth and 2 cups of water, plus the bay leaves. Bring to a gentle simmer over medium-high heat, then reduce heat to low and partially cover.

6. Simmer the peas until they begin to soften but are still a bit firm, about 45–60 minutes if soaked, 1–1.5 hours if unsoaked. Stir occasionally and add more water (up to the listed additional cups) if the peas get too dry—there should be a saucy but not watery liquid.

7. While the peas simmer, in a medium skillet over medium heat add 1–2 tablespoons of the reserved bacon fat (or neutral oil if needed). Sauté the diced onion, celery and green bell pepper until softened and translucent, about 6–8 minutes.

8. Add the minced garlic and cook another 1 minute until fragrant. Transfer the softened aromatics to the pot with the peas about 20–30 minutes before the peas are fully tender so the flavors meld and the vegetables finish cooking in the stew.

9. When the peas are tender and the mixture has thickened slightly, return the browned sausage and most of the reserved bacon to the pot (reserve a tablespoon of bacon for garnish). Stir to incorporate.

10. Stir in the light brown sugar, honey, apple cider vinegar, smoked paprika, black pepper, hot sauce (if using), and thyme. Taste and adjust salt—start with the listed kosher salt, then add more if needed. Simmer gently for another 10–15 minutes to let the flavors marry and the glaze slightly thicken. If the mixture is too thin, simmer uncovered to reduce; if too thick, add up to 1/2 cup water or broth.

11. For a glossy honey glaze: in a small saucepan over low heat, combine the remaining 1 tablespoon honey and 1 tablespoon water and warm for 1 minute. Brush this mixture over the sliced sausage pieces or stir into the pot for a shinier finish.

12. Ladle the Sea Island red BBQ peas into a serving bowl. Top with reserved crispy bacon pieces, chopped parsley and scallions. Serve hot with cornbread or rice.

13. Make-ahead and storage: refrigerate cooled beans in an airtight container up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth. Flavors often improve after a day.