Texas Black-Eyed Peas (Print Version)

Creamy black-eyed peas simmered with bacon, jalapeños, and tomatoes in a smoky broth.

# 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 the diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add the chopped onion and diced 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 aromatic.
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 over medium-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 until the peas are creamy and the liquid has thickened to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and green onions if desired.

# Additional Tips::

01 -
  • It's a one-pot wonder: Everything builds in a single large pot, so cleanup is blissfully minimal and flavors layer beautifully.
  • Smoky and spicy without being aggressive: The bacon fat carries the heat gently, and the Rotel tomatoes add a distinctive Texan depth that store-bought chili powder alone could never replicate.
  • Feeds a crowd without fuss: This makes eight generous servings and actually tastes better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Rinsing your dried peas before cooking prevents a starchy, cloudy broth: Spend a minute rinsing them under cold water and picking out any small stones or debris—it sounds tedious but changes the final texture dramatically.
  • Leaving the pot uncovered for the last 20 to 30 minutes is essential: This is what transforms the liquid from thin to velvety, so don't rush this step or you'll end up with thin bean soup instead of a proper, hearty pot.
  • The peas will continue to soften slightly as they cool: So aim for them to be tender but not mushy when you finish cooking, knowing they'll absorb more of the broth's flavor overnight.
03 -
  • If you're cooking for people who prefer milder flavors, seed and deseed the jalapeños completely: You'll still get the flavor without the sharp heat, and you can always pass extra hot sauce at the table.
  • A Dutch oven holds heat more evenly than a regular pot, which means your peas cook more gently and uniformly: If you have one, it's worth using for this recipe.
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