Southern-Style Black-Eyed Peas
Classic Southern black-eyed peas cooked with smoky bacon, onions, and spices for a hearty dish.
15 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb dried black-eyed peas, rinsed and soaked overnight
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Nutrition Facts
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Instructions
Soak the black-eyed peas overnight in water. Drain and rinse before cooking.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
Add diced onion, garlic, and bell pepper to the pot. Sauté until softened, about 5 minutes.
Stir in the drained black-eyed peas, chicken broth, smoked paprika, cayenne pepper (if using), and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Garnish with crispy bacon and sliced green onions. Serve hot with cornbread or rice.
Chef's Tips
- Soaking Tip: Soaking the peas overnight reduces cooking time and makes them easier to digest. If short on time, use the quick-soak method: boil for 2 minutes, then let sit for 1 hour.
- Flavor Boost: Add a ham hock or smoked turkey leg for deeper smoky flavor.
- Vegetarian Option: Omit bacon and use olive oil. Add liquid smoke for a smoky taste.
- Spice Level: Adjust cayenne pepper to control heat.
- Leftovers: Flavors deepen overnight—store in the fridge for up to 4 days or freeze for longer storage.
