Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 4 inches of cold water. Cover and let sit for about 3 hours.
In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4 minutes, then add sausage saute for about 3 more minutes. Remove bacon and sausage mixture, set aside.
Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.
Then pour in the chicken broth or water.
Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
Jalapenos
Fresh Thyme
Bay Leaf
