Texas Black-Eyed Peas (Print Version)

Smoky bacon, spicy jalapeños, and Rotel tomatoes simmer with black-eyed peas for a hearty Texan classic perfect for gatherings.

# 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 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 ground 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

# How to Make It:

01 - In a large pot or Dutch oven, cook diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, preserving rendered fat in the pot. Add chopped onion and jalapeños to the pot and sauté in bacon fat for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add 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 incorporate all ingredients.
03 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. After 1 hour, test peas for doneness. Continue simmering uncovered for an additional 20 to 30 minutes until peas achieve a creamy texture and liquid thickens to desired consistency.
04 - Remove bay leaves from the pot. Taste and adjust seasoning as needed. Transfer to serving bowls and garnish with fresh cilantro and green onions if desired. Serve while hot.

# Additional Tips::

01 -
  • It's a one-pot meal that tastes like it took all day but comes together in under two hours.
  • Bacon fat does the heavy lifting here, so every vegetable gets infused with this incredible savory richness.
  • The Rotel tomatoes handle the spice and depth so you don't have to overthink layering flavors.
  • It's naturally gluten-free and feeds eight people, making it perfect for potlucks or feeding your own crew without stress.
02 -
  • Don't skip rinsing the dried peas—it removes dust and old starch that can make the pot cloudy and the texture grainy.
  • The peas absorb liquid as they cook, so if you like yours brothier, add more water during the final uncovered simmer instead of at the start.
  • Undercooked peas ruin the whole thing, so give them the full hour minimum before deciding they're done.
03 -
  • Save the bacon grease from cooking for future cornbread or sautéed vegetables—liquid gold that makes everything taste like home.
  • If you're cooking for a crowd, double the recipe and simmer it in two pots or a really large Dutch oven; it scales up without losing anything.
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