Southern Black Eyed Peas (Printer-Friendly Version)
Hearty black eyed peas simmered with smoky bacon, sweet onions, and spices for rich southern-style flavor.
# Ingredients Needed:
→ Meats
01 -
8 slices thick-cut applewood smoked bacon
→ Vegetables & Aromatics
02 -
1 large sweet onion, diced
03 -
4 cloves fresh garlic, minced
04 -
2 tablespoons fresh parsley, chopped (optional)
→ Legumes
05 -
1 pound dried black-eyed peas, rinsed and soaked overnight
→ Liquids
06 -
6 cups unsalted chicken stock
→ Seasonings & Spices
07 -
1 teaspoon seasoned salt
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon dried thyme
11 -
½ teaspoon black pepper
12 -
¼ teaspoon cayenne pepper (adjust to taste)
13 -
2 bay leaves
14 -
1 tablespoon unsalted butter (optional)
# Step-by-Step Directions:
01 -
In a large Dutch oven over medium heat, cook the bacon slices, stirring occasionally, for 15 to 20 minutes until crisp. Remove the bacon and place on paper towels to drain, reserving the drippings in the pot.
02 -
Add the diced onions to the bacon drippings and cook over medium heat until softened and translucent, about 10 minutes, stirring occasionally. Add minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Stir in seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Cook the mixture for 30 seconds to release the aromas.
04 -
Add the soaked black-eyed peas, unsalted chicken stock, and bay leaves to the pot. Stir to combine and bring to a boil.
05 -
Reduce heat to low, cover, and simmer for 60 to 90 minutes, stirring occasionally, until the peas are tender. Remove bay leaves.
06 -
Stir in the unsalted butter until melted. Taste and adjust seasoning if necessary.
07 -
Serve the black-eyed peas topped with the crispy bacon and optionally garnish with chopped fresh parsley.
# Helpful Hints:
01 -
For quicker preparation, perform a quick soak by boiling black-eyed peas for 2 minutes, covering, and letting sit for 1 hour before draining.
02 -
This dish can be prepared in a slow cooker after soaking the beans overnight; cook on low for 3 to 4 hours.
03 -
Leftovers keep refrigerated up to 3 days or frozen for up to 3 months. Reheat with added water or chicken stock as needed.