Southern Black-Eyed Peas

Packed with flavor, these tender legumes simmered with smoky, savory seasonings are a staple in homes across the South, especially on New Year’s Day. This Black-Eyed Peas recipe is delicious.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 2

Total Time 2 25

Servings servings

Calories 354kcal

Equipment

Rubber spatula
Large saucepan or Dutch oven

Ingredients

1 lb dried black-eyed peas
4 strips bacon
1 medium onion diced
3 cloves garlic minced
1 teaspoon tomato paste
2 serrano peppers diced
4 cups chicken broth
½ teaspoon salt
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon crushed red chili flakes
2 bay leaves
1 stalk green onions to garnish

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Instructions

Prep: Place the dried black-eyed peas in a large bowl and submerge with water. Let them soak overnight (8-12 hours). Alternatively, for a quick soak, bring a pot of water to a boil, add the black-eyed peas, boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse before cooking.
Cook: In a large Dutch oven or heavy-bottomed saucepan, cook bacon over medium-high heat until cooked to your preference. Remove it, and set aside on a paper-towel lined plate. Chop the cooked bacon for later. Leave the rendered fat in the pot.
Sauté: Lower the heat and add the onion and garlic. Sauté until softened (about 5 minutes). Add tomato paste and mix until paste has caramelized. Add diced serrano peppers and cook for another 1-2 minutes.
Make stock: Pour in the chicken broth and spices and stir until fully combined. Bring to a boil.
Add the rinsed black-eyed peas to the pot, and two bay leaves. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally. The peas should become tender but not mushy.
Once the peas are tender and have soaked up 90% of the liquid, remove the bay leaves. Taste and adjust the seasoning with salt. Garnish with chopped green onions.
Serve the black-eyed peas warm over a bed of cooked white rice or alongside a slice of buttery cornbread. This dish also pairs wonderfully with collard greens or a fresh green salad.

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