Black Eyed Peas

Black Eyed Peas
Adapted from Christy Jordan of southernplate.com

1 (16 ounce) package Dried Black Eyed Peas
1/2 pound smoked sausage (turkey or regular)
1 tablespoon salt (will need more)
1/2 tablespoon pepper
1 tablespoon olive oil
1 tablespoon Sugar

Sort through beans to ensure there aren’t any stones. Place sorted beans in a large bowl. Completely cover with water (with a few inches extra over the top) and soak overnight. In morning, pour off soaking water and place in pot they’re to be cooked in. Add smoked sausage for seasoning. Cover with water and several more inches to ensure that peas don’t boil dry. Add all other seasonings. Bring to a boil and reduce heat. Simmer, uncovered, for several hours. Continue cooking until peas are tender. Total cooking time will take at least three to four hours.