Texas Black-Eyed Peas (Printable)

Hearty Texan-style peas with smoky bacon, spicy jalapeños, and robust seasonings.

# Components:

→ 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 cans (10 ounces each) 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, plus more to taste
14 - 2 bay leaves

→ Optional Garnishes

15 - 1/2 cup fresh cilantro, chopped
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.
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.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
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 your liking.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with cilantro and green onions if desired.

# Expert Advice:

01 -
  • The bacon fat does half the flavor work before you even add the peas, creating a smoky foundation that feels indulgent and grounding.
  • It's a one-pot wonder that feeds a crowd without requiring a culinary degree, perfect for potlucks or feeding hungry people on a cold day.
  • Leftovers actually get better, making it an ideal make-ahead dish that tastes even more complex the next morning.
02 -
  • If your peas are still firm after the initial hour, they might be old or from a less reliable source; give them extra time rather than turning up the heat, which can make them split and separate instead of staying intact.
  • The uncovered finish is what separates watery peas from that perfect thick, creamy consistency, so don't skip this step even if it seems like extra work.
03 -
  • Save every drop of bacon fat by using a slotted spoon to remove the cooked bacon, leaving the grease behind to do its work with the onions and jalapeños.
  • Don't taste for salt until the very end; the broth concentrates as it simmers, and you might oversalt if you adjust early in the process.
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