Texas Black-Eyed Peas (Print Version)

Hearty Texan classic featuring smoky bacon, spicy jalapeños, and robust flavors from garlic, Rotel tomatoes, and chili powder—perfect for gatherings.

# Ingredient List:

→ Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 8 ounces thick-cut bacon, diced

→ Vegetables & Aromatics

03 - 1 large yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 2 jalapeños, seeded and diced
06 - 2 cans (10 ounces each) Rotel diced tomatoes with green chilies, undrained

→ Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon cumin
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt, plus more to taste
14 - 2 bay leaves

→ Optional Garnishes

15 - 1/2 cup fresh cilantro, chopped
16 - Sliced green onions

# How-To Steps:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4 to 5 minutes until softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add the rinsed black-eyed peas, cooked bacon, Rotel tomatoes with juice, chicken broth, water, chili powder, smoked paprika, cumin, black pepper, salt, and bay leaves. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - After 1 hour, check the peas for tenderness. Simmer uncovered for an additional 20 to 30 minutes, or until the peas are creamy and the liquid has thickened to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with fresh cilantro and green onions if desired.

# Helpful Tips:

01 -
  • One pot means less cleanup and more time with guests, which honestly matters when you're already stressed about having enough food.
  • The bacon fat does half the work for you, building a flavor foundation that tastes like someone spent hours in the kitchen.
  • Black-eyed peas become silky and almost creamy without cream, soaking up all that Rotel and spice magic.
  • It feeds a crowd without pretension—comfort that feels both fancy and deeply honest.
02 -
  • Don't skip rinsing and sorting the dried peas—a single pebble in your mouth will make you question everything you just made, and sorting takes only 2 minutes of honesty.
  • The peas finish cooking as they cool, so pulling them off the heat slightly before they reach full creamy-ness prevents them from becoming mushy by tomorrow.
03 -
  • Save a ladle of the cooking liquid separately before adding your peas—if the pot ever thickens more than you'd like while reheating, splash some back in to restore the creamy texture.
  • The bacon fat is non-negotiable for authenticity; it's where the depth comes from, so resist the urge to drain it off completely or use cooking oil instead.
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