Texas Black-Eyed Peas (Printable)

Hearty Texas-style peas with smoky bacon, jalapeños, and tomatoes in a rich broth.

# 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, or to taste
14 - 2 bay leaves

→ Optional Garnishes

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

# Method:

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, preserving 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 thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to ensure even cooking.
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 and spices as needed.
08 - Transfer to serving bowls and garnish with fresh cilantro and sliced green onions if desired. Serve hot.

# Expert Advice:

01 -
  • It fills your house with smoke and spice and makes you feel like you're cooking something that matters.
  • Everything happens in one pot, which means less cleanup and more time enjoying what you've made.
  • The flavors deepen as it sits, so it's perfect for feeding a crowd or eating all week long.
02 -
  • Don't skip rinsing and sorting the dried peas—I once didn't sort and bit down on a small stone in front of dinner guests, which was exactly as fun as it sounds.
  • Those last 20 to 30 minutes uncovered are when the magic happens; don't rush this or you'll end up with soup instead of stew.
03 -
  • If you're vegetarian, skip the bacon but use smoked paprika or a tiny splash of liquid smoke so the dish doesn't lose that savory depth.
  • Don't cover the pot the entire time—that last 20 to 30 minutes uncovered is when the peas go from tender to creamy and the liquid reduces to something that clings instead of pools.
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