Texas Black-Eyed Peas (Print Version)

Hearty pot of creamy black-eyed peas with bacon, jalapeños, and Southern spices.

# 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
14 - 2 bay leaves

→ Optional Garnishes

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

# How-To Steps:

01 - In a large pot or Dutch oven, cook diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, retaining rendered fat in the pot.
02 - Add chopped onion and jalapeños to the pot. Sauté in bacon fat 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. Simmer uncovered for an additional 20 to 30 minutes until peas are creamy and liquid thickens to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with fresh cilantro and sliced green onions if desired.

# Expert Hints:

01 -
  • The bacon fat does all the heavy lifting, turning simple vegetables into something rich and craveable without feeling heavy.
  • One pot means you're not juggling pans, and the hands-on time is maybe 20 minutes total before it practically cooks itself.
  • Black-eyed peas have this creamy texture when they're done right, and this method gets you there without fail.
  • It tastes even better the next day, so you're basically getting free meals hiding in your fridge.
02 -
  • Don't skip the sorting and rinsing step for dried peas—a single stone in your tooth is a memory you'll carry forever.
  • The magic happens during that final uncovered simmer; rushing through it or covering it the whole time means you end up with watery peas instead of creamy ones.
  • Taste as you go near the end because the spices intensify as liquid reduces, and what seemed perfectly seasoned at minute 45 might need backing off by minute 75.
03 -
  • Don't use a slow cooker for this—the long, gentle heat of stovetop simmering creates a texture that slow cookers just don't match, no matter how patient you are.
  • If your peas are cooking faster or slower than expected, your stove might run hot or cool; adjust the heat accordingly and trust your instincts more than the clock.
  • Save any leftover bacon fat in a jar in the fridge and use it to cook eggs or cornbread; it's too good to waste.
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