Texas Style Black Eyed Peas
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 bay leaves
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: 1g | Calories: 388kcal | Carbohydrates: 39g | Protein: 27g | Fat: 14g | Sugar: 7g