Black Eyed Peas & Bacon Sausage

Yield: 10 Servings


16 oz. Dried Black-eyed Peas

8 Cups Water

2 packs Big Fork Bacon Sausage (Any Flavor), sliced

1 Large Onion, Small Diced

4 Cloves Garlic, Smashed

2 Ribs Celery, Small Diced

1 Can or Bottle Craft Beer (low IBU)

1 (28 ounce) Can Muir Glen Fire Roasted Organic Diced Tomatoes

2 T. Tamari Soy Sauce

½ t. Sea Salt

1 (4 ounce) Can Chopped Green Chilies

2 t. Maple Syrup

1 Bay Leaf

¼ t. Thyme, Dried

½ t. Black Pepper, Ground

¼ t. Cayenne Pepper, Ground

1 T. Lemon Juice

½ t. Smoked Paprika

½ t. Cumin


  1. In a large soup pot, bring the water and peas to a boil. Remove from the heat, place into a glass container that you can cover and let sit 1 hour. While the peas are soaking, do the rest of the preparation for the soup.
  2. Heat the Big Fork Bacon Sausage in the large soup pot over medium heat. Brown the sausage.   Once the sausage is brown, add the onions, garlic, and celery and cook for another 10 minutes, on medium low, stirring occasionally.
  3. Add the remaining ingredients, including the peas (and their liquid) that have been soaking for at least 1 hour, and bring to a simmer, covered. Simmer for 1 ½ hours. Remove from heat and properly cool.

Notes: It is best to cook this (and any other for that matter) soup at least a day ahead of time to achieve optimal flavor complexity. Serve with the soup warm with steamed white or brown rice. Garnish of choice: Tabasco hot sauce.

Lance Avery