Southern Black Eyed Peas (Printer-Friendly)

Savory black eyed peas simmered with bacon and seasonings for a rich southern flavor everyone will love.

# What You’ll Need:

→ Meat

01 - 8 oz thick-cut applewood smoked bacon, diced

→ Vegetables

02 - 1 medium sweet onion, diced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped (optional)

→ Legumes

05 - 1 cup dried black-eyed peas, soaked overnight

→ Liquids

06 - 4 cups unsalted chicken stock

→ Seasonings

07 - 1 tsp seasoned salt
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - 1 tsp dried thyme
11 - ½ tsp black pepper
12 - ¼ tsp cayenne pepper (adjust to taste)
13 - 2 bay leaves

→ Fats

14 - 1 tbsp unsalted butter (optional)

# Steps to Make This:

01 - In a Dutch oven over medium heat, cook diced bacon until crispy, about 15-20 minutes, stirring occasionally. Remove bacon and set aside on a paper towel-lined plate, reserving drippings in the pot.
02 - Add diced sweet onion to the bacon drippings and cook until softened and translucent, approximately 10 minutes, stirring occasionally.
03 - Stir in minced garlic and cook until fragrant, about 30 seconds.
04 - Add seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper to the pot. Stir and cook for 30 seconds to release aromas.
05 - Stir in soaked black-eyed peas, unsalted chicken stock, and bay leaves. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 60 to 90 minutes, stirring occasionally, until peas are tender.
07 - Remove bay leaves, stir in optional butter until melted, taste, and adjust seasoning as needed.
08 - Serve topped with crispy bacon and garnish with fresh parsley if desired.

# Additional Notes:

01 - Soak black-eyed peas overnight for best texture; alternatively, perform a quick soak by boiling peas for 2 minutes, then resting covered for 1 hour.
02 - Use unsalted chicken stock to control overall saltiness.
03 - The cayenne provides a subtle heat—adjust or omit according to preference.
04 - Leftovers store refrigerated up to 3 days or frozen up to 3 months; reheat with added water or chicken stock if needed to loosen consistency.

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