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Black-Eyed Peas with Bacon

A comforting Southern staple, this black-eyed peas recipe combines savory bacon and aromatic spices for a dish that brings good luck on New Year's Day and is perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces thick-cut bacon, diced 1/2 inch diced
  • 1 small sweet onion, small diced
  • 3 cloves garlic, minced
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound dried black-eyed peas, soaked overnight and drained
  • 4 cups unsalted chicken stock can substitute with vegetable stock for vegetarian option
  • 2 dried bay leaves
  • 2 tablespoons unsalted butter
  • Fresh chopped parsley for garnish (optional)

Method
 

Cooking
  1. In a Dutch oven over medium heat, cook the diced bacon until crispy, about 15-20 minutes, stirring occasionally.
  2. Once crispy, remove the bacon and set it aside on a paper towel-lined plate, reserving the bacon drippings in the pot.
  3. Add the diced onion to the pot. Sauté until softened and translucent, approximately 10 minutes, stirring occasionally.
  4. Add the minced garlic to the pot and cook for about 30 seconds until fragrant.
  5. Stir in the seasoned salt, garlic powder, onion powder, thyme, black pepper, and cayenne pepper. Cook for another 30 seconds.
  6. Incorporate the soaked black-eyed peas, chicken stock, and bay leaves, mixing everything well.
  7. Bring the mixture to a boil, then reduce to a simmer. Cover and let it simmer for 60-90 minutes, stirring occasionally until the peas are tender.
  8. Once cooked, add the unsalted butter and stir until melted. Taste and adjust the seasoning as necessary.
  9. Serve the peas topped with the crispy bacon and fresh parsley, if desired.

Notes

To store leftovers, let the dish cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat using a microwave or in a pot over low heat, adding water or broth to maintain moisture.