Texas Black-Eyed Peas (Print)

Hearty Texan-style black-eyed peas with crispy bacon, jalapeños, and aromatic spices simmered to creamy perfection.

# Ingredients:

→ 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, or more to taste
14 - 2 bay leaves

→ Optional Garnishes

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

# Directions:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4 to 5 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the 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 well to combine all ingredients thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - After 1 hour, check the peas for tenderness. Simmer uncovered for an additional 20 to 30 minutes, or until the peas are creamy and the liquid has thickened to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning with additional salt or spices as needed.
08 - Serve hot, garnished with fresh cilantro and sliced green onions if desired.

# Expert Tips:

01 -
  • It fills your kitchen with the kind of aroma that announces dinner from three rooms away.
  • Everything goes into one pot, so cleanup is blessedly simple.
  • Leftovers taste even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip the sorting step with dried peas; I once found a tiny stone mixed in and learned that lesson the hard way when it cracked a tooth.
  • The peas will continue to soften even after you've removed the pot from heat, so pull them off before they turn into mush if you prefer texture.
  • Tasting as you go is everything here—bacon, Rotel, and broth all bring salt to the party, so go easy at first and adjust at the end.
03 -
  • Buy bacon with actual thickness and quality; you'll taste the difference and it's worth every penny.
  • If your peas are old or dried longer than a year, they may take longer to cook, so start checking around the 50-minute mark.
  • A pinch of cayenne stirred in at the end adds complex heat without making the dish feel aggressively spicy.
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