Texas Black-Eyed Peas (Printable)

Savory Texan-style black-eyed peas with smoky bacon, jalapeños, and robust spices in a rich, flavorful broth.

# What You 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 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 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 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 and fragrant.
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 all components.
05 - Bring to a boil over high heat, 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 desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed with additional salt or spices.
08 - Serve hot, garnished with fresh cilantro and sliced green onions if desired.

# Expert Tips:

01 -
  • The bacon fat becomes your secret weapon, turning humble peas into something rich and deeply satisfying without feeling heavy.
  • It's the kind of dish that fills your house with the smell of something special happening, making everyone want to know what you're cooking.
  • One pot means less cleanup and more time enjoying what you've made, which honestly matters when you're feeding a crowd.
02 -
  • Uncovered simmering at the end is crucial because it thickens the broth into something that clings to the peas instead of leaving them swimming—I learned this the hard way after making watery batches twice.
  • Those bay leaves absolutely must come out before serving or you'll ruin someone's bite, so don't skip this step or get lazy about it.
03 -
  • Never skip the rinsing and sorting step for dried peas—a stray pebble is heartbreak waiting to happen in someone's mouth, so take the two minutes to do it right.
  • If your liquid reduces too much before the peas are tender, just add more broth or water in half-cup increments; there's no single right amount because every stove heats differently.
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