Save Deep in the heart of Texas, a simmering pot of black-eyed peas is more than just a meal; it is a tradition of comfort and community. This Big Pot of Texas Black-Eyed Peas captures that spirit, blending the earthy richness of legumes with the smoky, salty crunch of thick-cut bacon and the signature zest of Rotel tomatoes. Whether you are seeking a hearty main dish for a gathering or a cozy family dinner, this recipe delivers a robust profile that defines Southern comfort cooking.
Save The secret to this dish lies in the layering of flavors. Starting with rendered bacon fat to sauté the aromatics ensures that every bite is infused with a subtle smokiness. As the peas simmer with the chicken broth and spices, they absorb the liquid, turning into a creamy, savory masterpiece that only gets better as the time passes.
Ingredients
- 1 pound (450 g) dried black-eyed peas, rinsed and sorted
- 8 ounces (225 g) thick-cut bacon, diced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 2 (10-ounce) cans Rotel diced tomatoes with green chilies, undrained
- 6 cups (1.5 L) low-sodium chicken broth
- 2 cups (480 ml) water
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 2 bay leaves
- Optional Garnishes: 1/2 cup chopped fresh cilantro and sliced green onions
Instructions
- Step 1
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2
- Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4-5 minutes until softened.
- Step 3
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 4
- 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 well to combine.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 6
- After 1 hour, check the peas for tenderness. Simmer uncovered for an additional 20-30 minutes, or until the peas are creamy and the liquid has thickened to your liking.
- Step 7
- Remove bay leaves. Taste and adjust seasoning as needed.
- Step 8
- Serve hot, garnished with cilantro and green onions if desired.
Zusatztipps für die Zubereitung
For the best consistency, ensure you simmer the peas uncovered for the final portion of the cooking time. This allows the liquid to reduce and the starches from the peas to thicken the broth into a rich, stew-like sauce. Always remember to remove the bay leaves before serving to ensure a pleasant eating experience.
Varianten und Anpassungen
To make a vegetarian version of this Texas classic, simply omit the bacon and use a high-quality vegetable broth. You can add a drop of liquid smoke or extra smoked paprika to maintain that signature depth. For those who enjoy a spicier kick, feel free to leave the seeds in the jalapeños or add a generous pinch of cayenne pepper during the simmering stage.
Serviervorschläge
This hearty pot of peas is best served over a bed of fluffy white steamed rice or alongside a thick slice of golden, buttery cornbread. The bread is perfect for soaking up every last drop of the flavorful smoky broth. It is a complete meal that embodies the warmth of Southern hospitality.
Save Whether you're following the tradition of eating black-eyed peas for luck or simply looking for a flavorful, protein-packed dinner, this Texas-sized pot is sure to satisfy. Gather your loved ones, ladle out some steaming bowls, and enjoy the rich, smoky flavors of the South.
Recipe Guide
- → Do I need to soak black-eyed peas before cooking?
No soaking is required for this dish. The dried peas cook directly in the liquid for about 1 hour and 20 minutes until tender and creamy.
- → Can I make this vegetarian?
Absolutely. Omit the bacon and add extra smoked paprika or a few drops of liquid smoke. Substitute vegetable broth for the chicken broth.
- → How spicy are these Texas black-eyed peas?
With two seeded jalapeños and Rotel tomatoes, the heat level is medium. Leave some seeds in the jalapeños or add cayenne for more spice.
- → What should I serve with black-eyed peas?
Cornbread or steamed rice are classic Southern accompaniments. The dish also pairs well with collard greens or a simple green salad.
- → How long do leftovers last?
Store refrigerated for up to 4 days. The flavors actually improve overnight as the peas continue to absorb the seasoning.