Big Pot of Texas Black-Eyed Peas (Printable)

Hearty Texas-style black-eyed peas with bacon, jalapeños, and Rotel tomatoes simmered to creamy perfection.

# What you'll need:

→ Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 8 ounces thick-cut bacon, diced

→ Vegetables & Aromatics

03 - 1 large yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 2 jalapeños, seeded and diced
06 - 2 cans (10 ounces each) Rotel diced tomatoes with green chilies, undrained

→ Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon cumin
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt, plus more to taste
14 - 2 bay leaves

→ Optional Garnishes

15 - 1/2 cup chopped fresh cilantro
16 - Sliced green onions

# How to make it:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, approximately 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4-5 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - 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 thoroughly to combine all ingredients.
05 - Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - 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 reduced to desired consistency.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and green onions if desired.

# Expert suggestions:

01 -
  • The peas absorb every ounce of bacon, garlic, and spice until they become creamy and deeply flavorful without any fussy technique.
  • It feeds a crowd without keeping you tethered to the stove—most of the work is just letting time do its thing.
  • Leftovers actually taste better the next day, so you're basically gifting yourself an easy lunch.
02 -
  • Don't skip rinsing and sorting your dried peas—a stray pebble in your teeth is an instant dinner conversation killer.
  • The peas will continue to soften even after you've stopped cooking, so it's better to pull them off the heat when they're still slightly firm than to end up with mushy peas that fall apart when you stir them.
03 -
  • If you're serving a crowd and worried about timing, you can make this the day before and reheat it—the flavors actually improve with a night in the fridge to settle and marry together.
  • For extra heat without overwhelming the dish, add a whole serrano or habanero to the pot during cooking and fish it out before serving so the guests who want more heat can bite into it intentionally.
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