Big Pot of Texas Black-Eyed Peas (Print Version)

Hearty Texan black-eyed peas with smoky bacon, jalapeños, and robust seasonings.

# What You'll Need:

→ 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 (10-ounce) cans 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
14 - 2 bay leaves

→ Optional Garnishes

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

# How to Make It:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, approximately 6-8 minutes. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4-5 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.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - After 1 hour, check peas for tenderness. Simmer uncovered for an additional 20-30 minutes until peas are creamy and liquid thickens to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with cilantro and green onions if desired.

# Additional Tips::

01 -
  • It fills your kitchen with such an insanely good smell that your whole house becomes a beacon for hungry people.
  • The peas turn creamy and rich without any cream, and that smoky bacon fat does the heavy lifting.
  • One pot, mostly hands-off cooking, and you end up with eight servings that taste even better the next day.
02 -
  • Don't skip rinsing the dried peas; the starch they release will make your broth cloudy and give the whole pot a dull, muddy finish instead of a clean, deep one.
  • The magic transition from watery to creamy happens in that final uncovered simmer—watch it toward the end because the difference between perfect and overcooked is maybe ten minutes.
03 -
  • Cook it the day before and reheat it slowly—the flavors settle and become more pronounced, and it tastes significantly better than fresh.
  • If you end up with liquid that's too thin, uncover and simmer aggressively for the last ten minutes; the starch from the peas will naturally thicken everything as it reduces.
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