# What You 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 (10-ounce) cans 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 Steps:
01 - Cook diced bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
02 - Add chopped onion and jalapeños to the bacon fat. Sauté for 4-5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add 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 all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
05 - Remove cover and continue simmering for 20-30 minutes until peas are creamy and liquid has thickened to desired consistency. Remove bay leaves and adjust seasoning with additional salt if needed.
06 - Ladle hot peas into bowls and garnish with fresh cilantro and sliced green onions if desired. Serve with cornbread or over steamed rice.
