Save to Pinterest This Big Pot of Texas Black-Eyed Peas is a soul-warming classic that brings the bold flavors of the Lone Star State to your table. Featuring smoky bacon, spicy jalapeños, and the signature tang of Rotel tomatoes, this hearty dish is an essential for any gathering or a cozy Sunday dinner with the family.
Save to Pinterest The slow-simmered black-eyed peas absorb the robust flavors of garlic, cumin, and chili powder, resulting in a creamy texture and a rich, savory broth. Whether you're celebrating a tradition or just looking for a filling, protein-packed meal, this recipe is a reliable favorite.
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 (leave some seeds for extra heat, if desired); 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 (more to taste); 2 bay leaves
- Optional Garnishes: 1/2 cup chopped fresh cilantro; Sliced green onions
Instructions
- 1. Cook the Bacon
- 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.
- 2. Sauté Aromatics
- Add the chopped onion and jalapeños to the pot. Sauté in the bacon fat for 4-5 minutes until softened.
- 3. Aromatics Finish
- Stir in the minced garlic and cook for 1 minute until fragrant.
- 4. Combine Everything
- 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.
- 5. First Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- 6. Thicken the Pot
- 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.
- 7. Final Seasoning
- Remove bay leaves. Taste and adjust seasoning as needed.
- 8. Serve
- Serve hot, garnished with cilantro and green onions if desired.
Zusatztipps für die Zubereitung
Always remember to rinse and sort your dried peas carefully to remove any small debris or stones. Simmering uncovered during the final 30 minutes is the key to achieving a thick, stew-like consistency rather than a thin soup.
Varianten und Anpassungen
For a vegetarian version, omit the bacon and add a drop of liquid smoke for that characteristic depth, using vegetable broth instead of chicken broth. If you prefer a spicier dish, add an extra jalapeño or a pinch of cayenne pepper.
Serviervorschläge
For a true Southern experience, serve these peas over a bowl of fluffy steamed white rice or alongside a thick slice of warm, buttery cornbread. This dish also pairs exceptionally well with sautéed greens or fried catfish.
Save to Pinterest This Big Pot of Texas Black-Eyed Peas is a testament to the simplicity and richness of Southern cooking. Rich in protein and packed with flavor, it’s a bowl of pure comfort that will leave everyone at the table satisfied.
Recipe Questions & Answers
- → Do I need to soak black-eyed peas before cooking?
No soaking required for this method. The peas cook directly in the flavorful broth and soften beautifully during the 90-minute simmer time. Just rinse and sort them before adding to the pot.
- → Can I make this vegetarian?
Absolutely. Omit the bacon and use olive oil or butter for sautéing. Add extra smoked paprika or a few drops of liquid smoke to maintain that smoky depth. Swap chicken broth for vegetable broth.
- → How spicy are these black-eyed peas?
With two seeded jalapeños and Rotel tomatoes, the dish has a mild to medium heat level. Leave some jalapeño seeds or add cayenne pepper if you prefer more fire.
- → What's the best way to serve this?
Traditional accompaniments include warm cornbread, corn muffins, or steamed white rice. The creamy texture and rich sauce pair perfectly with these classic Southern sides.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and actually improve over time. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze these?
Yes, they freeze well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.