Texas Black Eyed Peas Recipe

Name: Texas Black Eyed Peas Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 serving
Ingredients: 1 pound black eyed peas; 1/2 pound Bacon; 4 ham hocks; 1/2 cup onion; 1 Jalapeño; 3 cloves garlic; 6 cups water; 2 teaspoons salt; ½ teaspoon ground black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 2 bay leaves; crumbled bacon; fresh herbs; ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
6
Course
Side Dish, Main Course
Cuisine
American, Tex-Mex

Texas Black Eyed Peas Recipe

Tiffany Henry

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These Texas style black eyed peas are made with bacon and jalapeño which makes them filling, savory, with a slight bit of heat.

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Ingredients

Servings

1 pound black eyed peas dried
1/2 pound Bacon chopped
4 ham hocks
1/2 cup onion diced
1 Jalapeño seeds and membranes removed if preferred, diced
3 cloves garlic minced
6 cups water
2 teaspoons salt
½ teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 bay leaves

Optional Toppings:

crumbled bacon
fresh herbs
ground black pepper

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Instructions

Night before:pour the beans into a large bowl. Cover with water. Let soak overnight. Strain and set aside.
Add the bacon and ham hocks to a large stockpot or Dutch Oven. Cook on medium heat, until just starting to crisp.
Add the onion and diced jalapeno to the pot with the bacon and ham, continue to cook until the onion is softened.
Add the garlic and cook an additional 30 seconds.
Pour in the black eyed peas. Top with water.
Stir in seasonings and add bay leaves. Bring to a simmer over medium heat. Place the lid on, turn heat to medium/low and simmer for 20 minutes.
Remove the lid and continue to simmer, stirring occasionally, until the beans are softened.
Gently smash some of the beans against the side of the pot.
Remove the bay leaves. Skim the top for any grease that may have pooled on the top.
Serve while warm.

Equipments used:

Notes

Storage & Freezing:
If using canned black eyed peas: skip soaking step. Drain and rinse the beans before adding to the pot. And substitute the 6 cups of water for 4 cups of no or low sodium chicken broth.
To make meat-free: leave out the bacon and ham, sauté the onion and jalapeño in a small amount of oil or butter.
Storage: Store leftovers in a sealed container in the refrigerator for 3-4 days.
Reheating: reheat in a pot over medium heat on the stovetop.
Freezing: place beans in a freezer safe container and freeze for up to 3 months. Remove to refrigerator overnight to thaw. Reheat on the stovetop.