Description
This classic Black Eyed Peas recipe features tender, flavorful peas simmered slowly with crispy bacon, aromatic herbs, and a blend of seasonings. Perfect as a comforting meal for a crowd, it combines smoky bacon and fresh parsley garnish for a hearty Southern-inspired dish.
Ingredients
Scale
Meat
- ½ lb. bacon, cut into ¼-inch slices
Legumes
- 1 lb. dried black-eyed peas
Liquids & Broth
- 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, plus more to taste
- ¼ tsp ground black pepper, plus more to taste
- ½-1 tsp Tobasco or other hot sauce
Garnish
- Chopped fresh parsley
- 3 tbsp crispy bacon, reserved
Instructions
- Rinse and Soak Peas: Rinse the black-eyed peas thoroughly, discarding any damaged or discolored ones. Place them in a large pot with 4 cups of broth and bring to a boil over high heat. Boil for 2 minutes, then cover the pot and remove it from heat. Let the peas soak for 1 hour without removing the lid or draining the liquid.
- Cook Bacon: While peas soak, cut bacon into ¼-inch slices. In a large Dutch oven over medium heat, cook the bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels, leaving the rendered bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the Dutch oven with the bacon fat and cook over medium heat until translucent. Reduce heat to low and add minced garlic. Cook for an additional 30 seconds, stirring frequently to prevent burning.
- Deglaze and Add Seasonings: Gradually pour in the 2 cups of water, scraping the bottom of the pot to deglaze and incorporate flavorful browned bits. Stir in Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Set heat to low and simmer for about 10 minutes to meld flavors. Remove from heat until peas soften.
- Simmer Peas and Combine: After about 1 hour of soaking, when peas have softened, add the peas and their soaking broth into the Dutch oven with the onion mixture. Stir well and bring to a boil, then reduce heat to low. Add all but 3 tablespoons of the reserved crisp bacon. Cover the pot and simmer gently for 1 to 1½ hours, stirring every 20 minutes, until peas are tender. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the black-eyed pea dish into bowls. Sprinkle with the remaining crispy bacon and garnish with freshly chopped parsley. Serve warm and enjoy this hearty, comforting meal.
Notes
- Soaking peas after boiling helps reduce cooking time and improves texture.
- Use either chicken or vegetable broth depending on dietary preference.
- Adjust hot sauce according to your desired spice level.
- Stirring regularly helps prevent sticking and ensures even cooking.
- This dish can be made in advance and reheated gently on the stovetop.
