Southern Black Eyed Peas (Printer-Friendly)
Savory Southern black eyed peas with smoky bacon and aromatic spices make a comforting dish.
# What You'll Need:
→ Meat
01 -
6 slices thick-cut applewood smoked bacon
→ Vegetables and Aromatics
02 -
1 medium sweet onion, diced
03 -
3 garlic cloves, minced
04 -
2 bay leaves
05 -
2 tablespoons fresh parsley, chopped (optional)
→ Legumes
06 -
250 grams (1 1/4 cups) dried black-eyed peas, soaked overnight
→ Liquids
07 -
1 liter (4 1/4 cups) unsalted chicken stock
→ Seasonings
08 -
1 tablespoon seasoned salt
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
13 -
1/4 teaspoon cayenne pepper (optional)
→ Fats
14 -
1 tablespoon unsalted butter (optional)
# Steps to Follow:
01 -
In a large dutch oven over medium heat, cook the bacon slices until crispy, about 15-20 minutes, stirring occasionally. Remove bacon and place on a paper towel-lined plate. Reserve bacon drippings in the pot.
02 -
Add diced sweet onion to the bacon drippings and cook until softened and translucent, approximately 10 minutes, stirring occasionally.
03 -
Stir in minced garlic and cook for 30 seconds until fragrant. Add seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper; stir and cook for another 30 seconds.
04 -
Add the soaked black-eyed peas, unsalted chicken stock, and bay leaves to the pot. Stir to combine.
05 -
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 60-90 minutes, stirring occasionally, until peas are tender.
06 -
Remove from heat and stir in the unsalted butter until melted. Taste and adjust seasoning if needed.
07 -
Top with crispy bacon pieces and sprinkle with fresh parsley if desired. Serve warm.
# Extra Suggestions:
01 -
Soaking the black-eyed peas overnight softens them and reduces cooking time. A quick soak method can be used if short on time.
02 -
Cooking with unsalted chicken stock helps control the saltiness of the dish.