Description

This hearty Black Eyed Peas recipe features tender peas simmered with smoky bacon, aromatic herbs, and a touch of heat from hot sauce. Perfect as a comforting main dish or a flavorful side, the slow-cooked peas absorb a rich blend of seasonings and savory broth, garnished with crispy bacon and fresh parsley for added texture and freshness.

Ingredients

Scale

Proteins

½ lb. bacon
1 lb. dried black-eyed peas

Liquids & Broths

4 cups chicken or vegetable broth
2 cups water
1 tbsp apple cider vinegar

Vegetables & Aromatics

1 large yellow onion, diced
2 garlic cloves, minced

Herbs & Seasonings

1 tsp Bouquet Garni herb seasoning
1 tsp Italian seasoning
2 bay leaves
1 tsp granulated sugar
2 tsp kosher salt
¼ tsp ground black pepper
½-1 tsp Tabasco or other hot sauce

Garnish

Chopped fresh parsley

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Instructions

Prepare and soak peas: Rinse the black-eyed peas, discarding any damaged or dark ones. Place them in a large pot with 4 cups of broth, bring to a boil for 2 minutes, then cover and remove from heat. Let the peas soak for 1 hour without lifting the lid or draining.
Cook bacon: Slice bacon into ¼-inch strips and cook in a large Dutch oven over medium heat until crisp. Remove bacon and drain on paper towels, leaving the rendered fat in the pot.
Sauté aromatics: Add diced onion to the Dutch oven and cook until translucent. Lower heat to low, add minced garlic, and cook for an additional 30 seconds, stirring frequently to prevent burning.
Deglaze and season: Pour in water slowly while scraping the bottom of the pot to release browned bits. Add Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Simmer on low for about 10 minutes, then remove from heat and wait for the peas to soften.
Combine peas and simmer: After about 1 hour when the peas have softened, add them along with the soaking broth to the onion mixture. Bring to a boil, reduce heat to low, add all but 3 tablespoons of the crispy bacon, cover, and simmer for 1 to 1½ hours or until peas are tender. Stir every 20 minutes to prevent sticking. Adjust seasoning with salt and pepper if needed.
Serve: Ladle the black-eyed peas into bowls, garnish with the reserved crispy bacon and chopped fresh parsley. Enjoy the warm, flavorful dish.

Notes

Soaking the peas after a brief boil helps reduce cooking time and improves texture.
Use chicken or vegetable broth based on preference or dietary needs.
Adjust hot sauce to your preferred level of spiciness.
Stirring every 20 minutes while simmering prevents the peas from sticking to the Dutch oven and burning.
Leftovers can be refrigerated for up to 4 days and reheat well.