Black Eyed Peas. These Texas style black eyed peas are made with bacon and jalapeño which makes them filling, savory, with a slight bit of heat.
- 1 pound black eyed peas, dried
- 1/2 pound bacon, chopped
- 1/2 cup onion, diced
- 1 jalapeno (seeds and membranes removed if preferred), diced
- 6 cups water
- 2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 bayleaves
- Night before: pour the beans into a large bowl. Cover with water. Let soak overnight. Strain and set aside.
- Add the bacon to a large stockpot or Dutch Oven. Cook on medium heat, until just starting to crisp.
- Add the onion and diced jalapeno to the pot with the bacon, continue to cook until the onion is softened.
- Add the garlic and cook an additional 30 seconds.
- Pour in the black eyed peas. Top with water.
- Stir in seasonings and add bay leaves. Bring to a simmer over medium heat. Place the lid on, turn heat to medium/low and simmer for 20 minutes.
- Remove the lid and continue to simmer, stirring occasionally, until the beans are softened.
- Gently smash some of the beans against the side of the pot.
- Remove the bay leaves. Skim the top for any grease that may have pooled on the top.
- Serve while warm.
What to serve with: Buttermilk Cornbread
If using canned black eyed peas: skip soaking step. Drain and rinse the beans before adding to the pot. And substitute the 6 cups of water for 4 cups of no or low sodium chicken broth.
To make meat-free: leave out the bacon and saute the onion and jalapeno in a small amount of oil or butter.
- Serving Size: 1
- Calories: 388
- Sugar: 7 g
- Fat: 14 g
- Carbohydrates: 39 g
- Protein: 27 g
Keywords: black eyed peas