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Pot filled with cooked black eyed peas with chunks of ham and bacon, topped with cilantro.
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5 from 1 vote

Texas Black Eyed Peas Recipe

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 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: main dish, Side Dish
Cuisine: Southern, Tex Mex
Servings: 6
Author: Serene

Equipment

Ingredients

  • 1 pound black eyed peas dried
  • 1/2 pound bacon chopped
  • 4 ham hocks
  • 1/2 cup onion diced
  • 1 jalapeno seeds and membranes removed if preferred, diced
  • 3 cloves garlic minced
  • 6 cups water
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 bay leaves

Optional Toppings:

  • crumbled bacon
  • fresh herbs
  • ground black pepper

Instructions

  • Night before:pour the beans into a large bowl. Cover with water. Let soak overnight. Strain and set aside.
  • Add the bacon and ham hocks 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 and ham, 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. 

Notes

  • 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 ham, sauté the onion and jalapeño in a small amount of oil or butter. 
Storage & Freezing:
  • Storage: Store leftovers in a sealed container in the refrigerator for 3-4 days. 
  • Reheating: reheat in a pot over medium heat on the stovetop.
  • Freezing: place beans in a freezer safe container and freeze for up to 3 months. Remove to refrigerator overnight to thaw. Reheat on the stovetop. 

Nutrition

Serving: 1 | Calories: 388kcal | Carbohydrates: 39g | Protein: 27g | Fat: 14g | Sugar: 7g