A hearty Texan classic featuring smoky bacon, spicy jalapeños, and robust flavors from garlic, Rotel tomatoes, and chili powder—perfect for gatherings.
# Components:
→ 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
# Method:
01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 6 to 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 to 5 minutes until softened and fragrant.
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 well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Check the peas for tenderness. Simmer uncovered for an additional 20 to 30 minutes, or until the peas are creamy and the liquid has thickened to your liking.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and green onions if desired.
