Big Pot Texas Black-Eyed Peas

A Big Pot of Texas Black-Eyed Peas is a hearty Texan classic that brings warmth and flavor to any table. Featuring smoky bacon, spicy jalapeños, and robust seasonings like chili powder and cumin, this dish is perfect for festive gatherings or cozy family meals. It's a true Southern staple that is both satisfying and simple to prepare.

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Whether you're celebrating a holiday tradition or just looking for a robust Main Dish, these peas deliver. The combination of Rotel tomatoes and fresh jalapeños provides a gentle Texan kick, while the chicken broth and aromatics create a deep, savory base that ties everything together perfectly.

Ingredients

• Legumes: 1 pound (450 g) dried black-eyed peas, rinsed and sorted
• Meats: 8 ounces (225 g) thick-cut bacon, diced
• Vegetables & Aromatics: 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 2 jalapeños, seeded and diced; 2 (10-ounce / 284 g) cans Rotel diced tomatoes with green chilies, undrained
• Liquids: 6 cups (1.5 L) low-sodium chicken broth; 2 cups (480 ml) water
• Spices & Seasonings: 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon black pepper; 1 teaspoon salt; 2 bay leaves
• Optional Garnishes: 1/2 cup chopped fresh cilantro; 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 texture, ensure you rinse and sort your dried peas carefully before cooking. Checking for tenderness at the one-hour mark is crucial; the final uncovered simmer allows the liquid to reduce and develop a rich, creamy consistency that coats the peas.

Varianten und Anpassungen

To create a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Add a dash of liquid smoke or extra smoked paprika to maintain that depth of flavor. If you prefer more heat, leave some jalapeño seeds in the mix or add a pinch of cayenne pepper.

Serviervorschläge

Serve this Big Pot of Texas Black-Eyed Peas hot, topped with fresh cilantro and green onions. It is traditionally paired with a slice of buttery cornbread or served over a bed of fluffy steamed rice for a truly authentic Southern USA meal.

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This recipe is an easy, flavorful way to enjoy a classic Southern dish. With its blend of smoky, spicy, and savory elements, it's sure to become a favorite in your household, providing a wholesome and delicious meal for any occasion.

Recipe FAQ

→ Do I need to soak black-eyed peas before cooking?

No soaking is required for this recipe. The dried peas cook directly in the liquid for about 1 hour and 20-30 minutes, becoming tender and creamy without pre-soaking.

→ Can I make this vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth. Add extra smoked paprika or a few drops of liquid smoke to maintain the smoky depth that bacon provides.

→ How spicy are these black-eyed peas?

The dish has moderate heat from two jalapeños and Rotel tomatoes. For milder flavor, remove all seeds from the jalapeños. For extra spice, leave some seeds or add cayenne pepper.

→ What should I serve with Texas black-eyed peas?

Traditional Southern sides include cornbread, steamed rice, or collard greens. The creamy texture also pairs well with crusty bread for soaking up the flavorful broth.

→ How long do leftovers keep?

Leftovers refrigerate well for up to 4 days and actually improve in flavor as the ingredients continue to meld. Reheat gently on the stovetop, adding a splash of broth or water if needed.

→ Can I use canned black-eyed peas instead?

You can substitute canned beans, but reduce cooking time significantly since they're already tender. Use about 4-5 cans (drained) and simmer just 20-30 minutes to blend flavors.