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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. 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: main dish, Side Dish
Cuisine: Southern, Tex Mex
Servings: 6
Calories: 388kcal
Author: Serene


  • 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