why make this recipe
This dish is warm, filling, and full of flavor. It uses simple ingredients and low cost pantry beans. You get smoky bacon, soft black-eyed peas, and a tasty broth. It works as a main or a side. It also makes a good potluck dish.
introduction
This recipe for Black-Eyed Peas with Bacon is easy to follow and uses basic steps. It cooks mostly on its own once it simmers, so you can do other things while it cooks. If you like a bacon side, try a matching recipe for potatoes as well: air fryer hasselback potatoes with bacon and cheese.
how to make Black-Eyed Peas with Bacon
Follow the steps below. Cook the bacon first to get flavor from the drippings. Sauté the onion and garlic in the drippings, add spices, then the soaked peas and stock. Simmer until the peas are tender. Finish by stirring in the bacon and butter for a rich taste.
Ingredients :
- 12 ounces thick-cut bacon, diced (1/2 inch)
- 1 small sweet onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound dried black-eyed peas, soaked overnight and drained
- 4 cups unsalted chicken stock (or vegetable stock for a vegetarian option)
- 2 dried bay leaves
- 2 tablespoons unsalted butter
- Fresh chopped parsley for garnish (optional)
Directions :
- In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Season the mixture with seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper.
- Add the soaked and drained black-eyed peas followed by the chicken or vegetable stock. Add bay leaves and stir well.
- Bring the mixture to a boil, then reduce heat and simmer for about 1 to 1.5 hours, or until the peas are tender. Stir occasionally and add more stock if needed.
- Remove bay leaves and stir in the cooked bacon and unsalted butter until melted. Adjust seasoning if needed.
- Serve warm, garnished with fresh chopped parsley if desired. Pro Tip: For extra creaminess, mash a handful of the black-eyed peas and stir back into the pot.
how to serve Black-Eyed Peas with Bacon
Serve hot in bowls. It pairs well with rice, cornbread, or greens. Spoon over steamed rice for a fuller meal. Top with extra bacon bits or parsley for color. Serve with pickled vegetables or hot sauce on the side if you like extra tang.
how to store Black-Eyed Peas with Bacon
Cool to room temperature before storing. Put in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a splash of stock or water if it is too thick.
tips to make Black-Eyed Peas with Bacon
- Soak the peas overnight to cut cooking time and improve texture.
- Cook low and slow for a creamier, tender pea.
- Save some bacon for garnish to keep a crisp bite on top.
- If you want a vegetarian version, skip the bacon and use vegetable stock, then finish with a bit of olive oil or butter substitute.
- Mash a small handful of peas and stir back for a thicker, creamier broth.
variation (if any)
- Vegetarian: Use vegetable stock and omit bacon. Add smoked paprika for a smoky note.
- Spicier: Add extra cayenne or a diced jalapeño with the onions.
- Creamier: Add a splash of cream or coconut milk at the end.
- Southern style: Serve over rice with collard greens on the side.
FAQs
Q: Can I use canned black-eyed peas instead of dried?
A: Yes. Drain and rinse canned peas, then add them near the end of cooking and heat until warmed through. Reduce the simmer time.
Q: Do I need to soak the dried peas?
A: Soaking helps reduce cooking time and makes peas more even in texture. You can skip soaking, but expect longer cook time and check often.
Q: How can I make this less salty?
A: Use low-sodium stock and taste before adding extra salt. The bacon adds salt, so adjust seasoned salt as needed.
Q: Can I cook this in a slow cooker?
A: Yes. Brown bacon and sauté onions first, then add all ingredients to the slow cooker and cook on low 6–8 hours or until peas are tender.
Q: Can I freeze leftovers with cream or butter in them?
A: Butter freezes fine, but cream can separate. If you plan to freeze, skip the cream and add it when reheating.
Conclusion
If you want another take on black-eyed peas with a classic Southern touch, see this Black-Eyed Peas with Bacon recipe for more tips and reader notes. For a southern-style version and serving ideas, check this Southern Black Eyed Peas – The Country Cook.