Texas Black-Eyed Peas (Print Version)

Smoky bacon, jalapeños, and spices blend with black-eyed peas for a comforting Texan dish.

# What You'll Need:

→ Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 8 ounces thick-cut bacon, diced

→ Vegetables & Aromatics

03 - 1 large yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 2 jalapeños, seeded and diced
06 - 2 (10-ounce) cans Rotel diced tomatoes with green chilies, undrained

→ Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon cumin
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt, adjusted to taste
14 - 2 bay leaves

→ Optional Garnishes

15 - 1/2 cup chopped fresh cilantro
16 - Sliced green onions

# How-To Steps:

01 - Cook diced bacon in a large pot or Dutch oven over medium heat for 6 to 8 minutes until crispy. Remove bacon with a slotted spoon and set aside, preserving rendered fat in the pot.
02 - Add chopped onion and jalapeños to the pot with bacon fat. Sauté for 4 to 5 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed black-eyed peas, cooked bacon, Rotel tomatoes with juice, chicken broth, water, chili powder, smoked paprika, cumin, black pepper, salt, and bay leaves. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - After 1 hour, check peas for tenderness. Continue simmering uncovered for 20 to 30 minutes until peas are creamy and liquid has thickened to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Transfer to serving dishes and garnish with fresh cilantro and sliced green onions if desired. Serve hot.

# Expert Tips:

01 -
  • The smoky bacon and spicy jalapeños give you that deep, complex flavor that tastes like it took all day to make, even though it doesn't.
  • It's forgiving and adaptable, which means you can make it your way without worrying you'll mess it up.
  • Leftovers actually get better the next day, so this is the rare dish that rewards you for making more than you need right now.
02 -
  • Don't skip rinsing the dried peas beforehand, because you'll sometimes find a small stone hiding in there that will absolutely ruin someone's meal if you miss it.
  • The peas finish cooking differently depending on how old they are and how much your stove heats, so checking at the 1-hour mark matters more than following the timer blindly.
  • Uncovering the pot at the end isn't laziness; it's the moment the liquid reduces and the peas develop that creamy texture that makes this dish memorable.
03 -
  • Save the bacon fat if you're cooking this again soon, because using reserved bacon fat instead of fresh creates even deeper flavor and less cleanup.
  • Taste as you go in the final 10 minutes because salt levels are intensely personal, and you might like it spicier or milder than you expected.
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