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
Scale
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.
