Texas Black-Eyed Peas

There's something about a big pot of black-eyed peas simmering on the stove that stops time in a kitchen. My uncle swears by his Texas version, and after watching him make it once—the bacon crackling, the jalapeños softening in that rendered fat—I understood why people gather around a bowl of this stuff like it's the main event. The smell alone pulls everyone into the kitchen asking what's for dinner. This recipe came from him, tweaked slightly over years of hungry family dinners, and it's become my go-to when I want something that feels both effortless and deeply satisfying.

I made this for a potluck at work once, and someone asked if I'd been cooking all day—they couldn't believe it came together in under two hours. That moment stuck with me because it proved that simple ingredients treated with a little care can feel like you fussed over them for hours. Now I'm the person people ask to bring the peas.

Ingredients

• 1 pound dried black-eyed peas, rinsed and sorted: Rinsing removes dust and debris, and sorting catches any little stones that somehow sneak in. Do this step even though it feels tedious—it only takes a minute and saves your teeth.
• 8 ounces thick-cut bacon, diced: Thick-cut bacon renders better and doesn't disappear into the pot like thin slices do. Save that fat—it's liquid gold for flavoring everything else.
• 1 large yellow onion, finely chopped: Yellow onions caramelize beautifully in bacon fat and add a natural sweetness that balances the spice.
• 4 cloves garlic, minced: Fresh garlic matters here more than you'd think; it adds a brightness that canned garlic can't touch.
• 2 jalapeños, seeded and diced: Seeding removes some heat, but leave a few seeds in if you like things spicy—you control the fire here.
• 2 (10-ounce) cans Rotel diced tomatoes with green chilies, undrained: Rotel brings that signature Texan flavor; don't drain it because that juice carries all the spice and tang.
• 6 cups low-sodium chicken broth and 2 cups water: This ratio keeps things from getting too salty while the peas cook down and concentrate flavors naturally.
• 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1 teaspoon salt, and 2 bay leaves: These spices work together to build depth; the smoked paprika especially adds a subtle smokiness that makes you think bacon touched everything.
• 1/2 cup fresh cilantro and green onions for garnish (optional): Fresh herbs at the end brighten the whole dish and give you something to fidget with while waiting for bowls to cool.

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

Check price on Amazon

Start with the bacon:

Dice your bacon and cook it over medium heat in a large pot until the edges are crispy and the fat has rendered, about 6 to 8 minutes. You'll know it's ready when the kitchen smells like breakfast decided to move in permanently. Scoop out the bacon with a slotted spoon and set it aside, but leave every bit of that golden fat behind.

Build the flavor base:

Add the chopped onion and diced jalapeños to the pot with all that bacon fat and let them soften for 4 to 5 minutes, stirring occasionally. They'll start to turn translucent and smell incredible. Then stir in the minced garlic and cook for just 1 more minute until the rawness mellows out.

Combine everything:

Pour in the rinsed black-eyed peas, the bacon you set aside, the Rotel tomatoes with their juice, the chicken broth, water, and all your spices and bay leaves. Give it a good stir so everything mingles together, then crank the heat up to bring it to a boil.

Let it simmer low and slow:

Once it boils, drop the heat to low, cover the pot, and let it bubble gently for about 1 hour, giving it a stir every 15 minutes or so. The peas will start softening and the flavors will deepen with each minute that passes.

Finish it the way you like it:

After 1 hour, check a few peas by mashing one between your tongue and the roof of your mouth—if it breaks down easily, you're close. Uncover the pot and simmer for another 20 to 30 minutes, letting some liquid cook off until the peas are creamy and the sauce has thickened slightly. This is also when you taste and adjust the salt, because every stove cooks differently.

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

Check price on Amazon

Pin It

The best moment I've had with this recipe wasn't at a fancy dinner—it was a random Tuesday when my neighbor knocked on the door asking if I had something on the stove because the smell was making her hungry. We ended up sharing a pot with cornbread, sitting on the back step in the fading evening light, not talking much, just eating. That's when food stops being dinner and becomes something that brings people together.

Why This Recipe Works Every Single Time

The formula here is foolproof because it respects the peas themselves instead of fighting them. Black-eyed peas want time, fat, and gentle heat—this recipe gives them exactly that. The bacon isn't a topping; it's woven into every bite from the beginning. The spices aren't overwhelming; they're balanced so you taste all of them, not just one shouting over the others. Even if you've never cooked dried beans before, this method is so straightforward that you'll wonder why you spent years buying canned versions.

Make It Your Own (Without Breaking It)

Texan black-eyed peas are pretty specific, but they're also forgiving in small ways. If you don't have Rotel, you can use regular diced tomatoes and add a little hot sauce near the end—it won't taste exactly the same, but it'll be delicious. For heat, add an extra jalapeño or a pinch of cayenne powder; I've gone both routes and can't decide which I prefer. If meat isn't your thing, skip the bacon and stir in a teaspoon of liquid smoke instead; the peas won't know the difference.

Serving and Storage

Serve this hot in a deep bowl with cornbread or over rice, depending on whether you're thinking Southern comfort or something different. The leftovers are genuinely better after a day in the fridge—the flavors knit together overnight and everything tastes richer. Store it in an airtight container and it'll keep for up to 4 days; you can freeze it for longer if you need to.

• Cornbread on the side is non-negotiable in my opinion, but that's just how I grew up eating it.
• Green onions and cilantro added at the end make it look intentional and brighten each spoonful.
• Make a double batch because you'll want bowlfuls all week, and everyone will ask you for the recipe.

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

Check price on Amazon

Pin It

This recipe became part of my regular rotation because it's the kind of food that makes people slow down and ask for seconds, and that's really all any home cook wants to achieve. Once you've made it once, you'll make it again.

Questions & Answers

→ Do I need to soak black-eyed peas before cooking?

No soaking required for this method. The dried peas cook directly in the flavorful broth for about 90 minutes until tender and creamy.

→ Can I make this vegetarian?

Absolutely. Omit the bacon and substitute vegetable broth. Add extra smoked paprika or a few drops of liquid smoke to maintain that smoky depth.

→ How spicy are these black-eyed peas?

Moderately spicy from two jalapeños and Rotel tomatoes. Leave some seeds in the peppers or add cayenne if you prefer more heat.

→ What's the best way to serve Texas black-eyed peas?

They're excellent over steamed rice or alongside warm cornbread. Top with fresh cilantro and green onions for color and freshness.

→ How long do leftovers keep?

Store in the refrigerator for up to 4 days. The flavors actually improve over time, making this a great make-ahead dish for gatherings.

→ Why is my liquid not thickening?

Simmer uncovered for the last 20-30 minutes to allow evaporation. The peas also release starch as they cook, naturally thickening the broth.