Savoury Southern-Style Black Eyed Peas With Smoky Bacon

Savoury Southern-Style Black-Eyed Peas with Smoky Bacon

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

1 hour 5 minutes

Calories

300

Southern Black-Eyed Peas are a warm and hearty dish, perfect for any meal that needs an extra boost of flavour. Tender black-eyed peas simmered with smoky bacon, fresh vegetables, and seasoned to perfection create a comforting, savoury dish.

The rich broth is infused with spices like cumin and smoked paprika, while the crispy bacon and fresh parsley garnish add a touch of texture and brightness.

This dish brings a beautiful balance of smoky, savoury flavours and a tender texture that pairs well with cornbread, rice, or any Southern-style side dish.

Whether you’re preparing it for New Year’s Day for good luck or as a weeknight dinner, these Black-Eyed Peas are sure to please the whole family.

Ingredients

1 lb dried black-eyed peas
6 cups water
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
4 slices bacon, chopped
1/2 pound ham hock or smoked turkey leg (optional for extra flavour)
1/4 cup fresh parsley, chopped (for garnish)

View Cart (0) Checkout

Directions

Rinse the peas: Start by rinsing the dried black-eyed peas thoroughly under cold water. Remove any debris or damaged peas.
Cook the peas: In a large pot, add the black-eyed peas and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45-60 minutes, or until the peas are tender but not mushy.
Cook the bacon: In a separate skillet, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside. Leave the bacon drippings in the skillet.
Sauté the vegetables: In the same skillet with the bacon drippings, sauté the onion until soft and translucent (about 5 minutes). Add the minced garlic and cook for another 1-2 minutes.
Combine ingredients: Add the cooked onion and garlic to the pot with the black-eyed peas. If using, add the ham hock or smoked turkey leg. Stir in the smoked paprika, cumin, cayenne (if using), black pepper, and salt.
Simmer the peas: Allow the peas to simmer for an additional 30-45 minutes, or until the peas are fully cooked and tender.
Final touches: Remove the ham hock or smoked turkey leg and shred any meat from the bone. Stir the shredded meat back into the peas.
Serve: Garnish with the crispy bacon and fresh parsley before serving.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 6 grams; 30%
Cholesterol: 25 milligrams; 8%
Sodium: 650 milligrams; 28%
Carbs: 27 grams; 10%
Protein: 15 grams
Sugar: 2 grams
Fiber: 9 grams; 32%

10 Tips to keep in mind when cooking Black-Eyed Peas

Rinse the dried peas: Rinsing helps to remove any dirt or debris that may be present.
Soak the peas (optional): Soaking peas overnight can help reduce the cooking time.
Add flavour with smoked meats: Smoked turkey leg or ham hock adds rich, savoury flavour to the peas.
Cook on low heat: Slow cooking helps to develop deeper flavours, so let the peas simmer gently.
Adjust seasoning to taste: Black-eyed peas absorb flavours well, so taste and adjust the salt, pepper, and spices as needed.
Use quality bacon: Use thick-cut, high-quality bacon for the best flavor and texture.
Add vinegar for a tangy kick: A splash of vinegar at the end of cooking adds a nice balance to the richness.
Don’t overcook: Be mindful of cooking time; overcooking can cause the peas to break apart and become mushy.
Serve with cornbread: Black-eyed peas are traditionally paired with cornbread for a hearty, Southern-style meal.
Store leftovers properly: Store any leftover peas in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

Serving suggestions

Cornbread: A classic pairing with black-eyed peas, cornbread adds a perfect sweet and savoury balance.
Rice: Serve the peas over a bed of rice for a filling and hearty meal.
Collard Greens: Another Southern classic that pairs beautifully with black-eyed peas.
Fried Chicken: For a full Southern feast, crispy fried chicken is the perfect accompaniment.
Pickled Vegetables: Add a bit of tang to balance out the richness with a side of pickled cucumbers or okra.

FAQs

Q: Can I use fresh or frozen black-eyed peas instead of dried?
A: Yes, fresh or frozen peas can be used. You won’t need to cook them as long as dried peas. Adjust the cooking time accordingly.

Q: Can I make this dish vegetarian?
A: Absolutely! You can omit the bacon and smoked meat, and add more seasonings and vegetables like bell peppers and carrots for a flavorful vegetarian version.

Q: Can I freeze Black-Eyed Peas?
A: Yes! Leftover black-eyed peas can be frozen for up to 3 months. Store them in an airtight container and reheat when ready to serve.

Q: How do I make the peas spicy?
A: You can increase the cayenne pepper or add chili flakes or hot sauce to give the dish an extra kick.

Q: Can I make this dish in a slow cooker?
A: Yes! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: How can I thicken the broth?
A: If you prefer a thicker broth, you can mash a few peas with a fork and stir them back into the pot.

Q: Can I use a different type of meat?
A: You can substitute the ham hock with smoked sausage or bacon for different flavours.

Q: Can I make Black-Eyed Peas ahead of time?
A: Yes, Black-Eyed Peas can be made ahead and stored in the fridge for 3-4 days or frozen for longer storage.

Q: How do I store leftover black-eyed peas?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat.

Q: Can I use different beans?
A: While black-eyed peas are traditional, you can experiment with other beans like pinto or navy beans for a variation.

Tilbake til bloggen

Varen lagt til handlekurven din

Savoury Southern-Style Black Eyed Peas With Smoky Bacon