If you’re ever longing for a hearty, soulful dish that warmly welcomes you like an old friend, this Texas Black-Eyed Peas Recipe is exactly what you need. Combining tender black-eyed peas with smoky bacon, a medley of spices, and the lively kick of jalapeños and Rotel tomatoes, this recipe is more than just a side—it’s a celebration of robust flavors and comforting textures that’s perfect for any occasion. Whether it’s a family gathering or a cozy weeknight dinner, these black-eyed peas offer the perfect balance of tradition and bold taste.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building the complex, savory layers that make this Texas Black-Eyed Peas Recipe so unforgettable. From the smokiness of bacon to the subtle heat of jalapeños, every element contributes to the final magic.
- 1 pound dried black-eyed peas: Make sure to rinse and sort them to remove any debris for the best texture.
- 8 ounces thick-cut bacon: Adds rich smokiness and savory depth to the dish.
- 1 large yellow onion: Finely chopped for a sweet, caramelized base.
- 4 cloves garlic: Minced to infuse the peas with aromatic warmth.
- 2 jalapeños: Seeded and diced, bringing just the right amount of heat.
- 2 cans (10 ounces each) Rotel diced tomatoes with green chilies: These add vibrant color and a subtle tangy spice.
- 6 cups low-sodium chicken broth: Creates a flavorful liquid foundation without overpowering the peas.
- 2 cups water: Helps balance the broth and achieve the perfect consistency.
- 2 teaspoons chili powder: Provides a smoky and slightly earthy spice note.
- 1 teaspoon smoked paprika: Adds a subtle, smoky depth that enhances the bacon’s flavor.
- 1 teaspoon cumin: Brings a warm and nutty undertone.
- 1/2 teaspoon black pepper: For a gentle bite and spice balance.
- 1 teaspoon salt: Helps elevate all the other flavors; adjust to taste.
- 2 bay leaves: Impart an herbal complexity during simmering.
- 1/2 cup fresh cilantro: Chopped for a bright, fresh finish.
- Sliced green onions: Used as a garnish to add crunch and mild onion flavor.
How to Make Texas Black-Eyed Peas Recipe
Step 1: Render the Bacon
Start by cooking the diced thick-cut bacon in a large pot or Dutch oven over medium heat. As the bacon crisps up over 6 to 8 minutes, it releases that irresistible smoky fat, which will form a flavorful base for the entire dish. Once crisp, remove the bacon with a slotted spoon, setting it aside but leaving the fat in the pot to cook the aromatics.
Step 2: Sauté the Aromatics
Add the finely chopped onion and diced jalapeños directly to the bacon fat. Sautéing them here develops their sweetness and mellows the heat of the peppers, providing a rich, layered foundation to the Texas Black-Eyed Peas Recipe. Cook them just until softened, about 4 to 5 minutes.
Step 3: Bloom the Garlic
Next up is garlic, which you’ll stir in and cook for about 1 minute — just long enough for it to become wonderfully fragrant without burning. This step releases its intense aroma, infusing the peas with that classic garlicky warmth.
Step 4: Build the Braise
It’s time to bring everything together. Add the rinsed black-eyed peas along with the reserved crispy bacon pieces, undrained Rotel tomatoes, chicken broth, water, chili powder, smoked paprika, cumin, black pepper, salt, and bay leaves into the pot. Stir well to combine all the layers of flavor, setting the stage for a slow simmer that melds everything harmoniously.
Step 5: Simmer Covered
Bring the mixture to a boil, then immediately reduce heat to low. Cover the pot and let the peas simmer gently for an hour, stirring occasionally to prevent sticking. This slow cooking time softens the black-eyed peas until they’re tender and juicy, soaking up all those rich flavors.
Step 6: Complete Cooking
After the hour mark, uncover the pot and continue simmering for another 20 to 30 minutes. This step thickens the liquid, creating a creamy, hearty consistency that clings beautifully to each pea, making every bite a comforting delight.
Step 7: Finish and Season
Finally, discard the bay leaves and give your Texas Black-Eyed Peas Recipe a good taste. Adjust the salt or spices if necessary to perfectly suit your palate. Now it’s ready to enjoy, though the garnishes will take it over the top!
How to Serve Texas Black-Eyed Peas Recipe
Garnishes
Fresh garnishes bring a wonderful brightness and texture contrast to this rich dish. Sprinkle chopped cilantro and sliced green onions over the top to add a pop of fresh, herbal vibrancy and a slight crunch that balances the creamy peas.
Side Dishes
This Texas Black-Eyed Peas Recipe pairs impeccably with classic Southern staples. Serve alongside buttery cornbread for a traditional touch, or offer fluffy steamed rice to soak up that delicious broth. A crisp green salad can provide a refreshing counterpoint to the dish’s richness.
Creative Ways to Present
Elevate your presentation by serving the black-eyed peas in individual bowls topped with a dollop of sour cream or a squeeze of fresh lime juice to brighten flavors. For something fun, spoon the peas over baked sweet potatoes or even crispy fried chicken for a truly indulgent meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Texas Black-Eyed Peas Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the dish even tastier the next day.
Freezing
For longer storage, transfer cooled black-eyed peas into freezer-safe containers or bags, making sure to leave some headspace. They freeze well for up to 3 months, maintaining their texture and taste when thawed gently.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. If needed, add a splash of water or broth to loosen the consistency. Microwaving is also an option—just cover loosely to retain moisture and heat in short bursts for even warming.
FAQs
Can I use canned black-eyed peas instead of dried?
You can, but dried black-eyed peas offer a firmer texture and better absorb the rich flavors. If you opt for canned, reduce the cooking time and rinse them well to avoid excess salt.
Is this recipe spicy?
The jalapeños and Rotel tomatoes bring a gentle heat, but nothing overpowering. If you prefer milder peas, reduce or omit the jalapeños; for more punch, keep the seeds or add extra chili powder.
Can I make this recipe vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. To add smoky flavor, consider smoked paprika or liquid smoke in moderation.
How do I know when black-eyed peas are cooked perfectly?
They should be tender but not mushy, creamy in texture, and fully cooked through. Cooking times may vary depending on your peas’ age, so it’s best to test a few as they simmer.
What can I do with leftover Texas Black-Eyed Peas Recipe?
Besides reheating as is, use leftovers in tacos, as a filling for stuffed peppers, or blend into a spicy dip. The versatility of this recipe makes it a wonderful base for creative dishes.
Final Thoughts
This Texas Black-Eyed Peas Recipe is truly a soul-satisfying classic that’s easy to make but packed with layers of comforting flavor. It invites you to slow down, gather loved ones, and savor something special that feels like home in every bite. I can’t wait for you to try it and make it your own beloved dish!
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Texas Black-Eyed Peas Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Texan, Southern
Description
This hearty Texas Black-Eyed Peas recipe features tender black-eyed peas simmered with crispy bacon, aromatic onions, jalapeños, and a vibrant blend of spices and Rotel tomatoes. The slow-simmered dish is infused with smoky, spicy, and savory flavors, making it perfect as a comforting main or side dish for any occasion.
Ingredients
Peas and Broth
- 1 pound dried black-eyed peas, rinsed and sorted
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 cans (10 ounces each) Rotel diced tomatoes with green chilies, undrained
Meat and Aromatics
- 8 ounces thick-cut bacon, diced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeded and diced
Spices and Herbs
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions
- Render the Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon for approximately 6 to 8 minutes until it becomes crispy. Use a slotted spoon to remove the bacon from the pot and set aside, leaving the rendered bacon fat in the pot for cooking the aromatics.
- Sauté Aromatics: Add the finely chopped onion and diced jalapeños to the pot with the bacon fat. Sauté for 4 to 5 minutes, stirring occasionally, until the onion softens and becomes translucent, and the jalapeños release their fragrance.
- Bloom Garlic: Stir in the minced garlic and continue cooking for 1 minute until the garlic is fragrant, ensuring it doesn’t brown or burn.
- Build the Braise: Add the rinsed black-eyed peas, cooked bacon pieces, undrained Rotel diced tomatoes with green chilies, chicken broth, water, chili powder, smoked paprika, cumin, black pepper, salt, and bay leaves to the pot. Stir thoroughly to combine all ingredients evenly.
- Simmer Covered: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
- Complete Cooking: After 1 hour, check the black-eyed peas for tenderness. Remove the lid and continue to simmer uncovered for an additional 20 to 30 minutes, stirring occasionally, until the peas are creamy and the liquid has thickened to your preferred consistency.
- Finish and Season: Remove and discard the bay leaves. Taste the dish and adjust the seasoning with additional salt or pepper as needed. Stir in chopped fresh cilantro if desired.
- Serve: Ladle the black-eyed peas hot into bowls and garnish with sliced green onions and extra cilantro if preferred. Serve immediately as a flavorful main or side dish.
Notes
- Soaking the black-eyed peas overnight can reduce cooking time but is not required.
- Adjust the number of jalapeños to control the spice level.
- Use low-sodium chicken broth to better control the salt content in the dish.
- This dish can be made vegetarian by omitting bacon and substituting with smoked paprika and vegetable broth.
- Leftovers keep well refrigerated for up to 4 days and reheat nicely on the stovetop or microwave.
