Big Pot of Texas Black-Eyed Peas (Print View)

Hearty Texan classic with smoky bacon, jalapeños, Rotel tomatoes, and aromatic spices.

# What You’ll Need:

→ 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, adjusted to taste
14 - 2 bay leaves

→ Optional Garnishes

15 - 1/2 cup chopped fresh cilantro
16 - Sliced green onions

# Directions:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, reserving 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 translucent.
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 thoroughly to combine all ingredients evenly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally to ensure even cooking.
06 - After 1 hour, test 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 desired consistency.
07 - Remove the bay leaves from the pot. Taste the preparation and adjust salt and seasonings as needed.
08 - Transfer to serving vessels while hot. Garnish with fresh cilantro and sliced green onions if desired.

# Expert Advice:

01 -
  • Deep Smoky Flavor: The rendered fat from thick-cut bacon provides a rich, savory base that infuses every pea.
  • Signature Texan Kick: The combination of jalapeños and Rotel tomatoes adds a bright, spicy layer that sets this apart from standard recipes.
  • Simple One-Pot Cooking: Once the ingredients are in the pot, the stove does all the heavy lifting during a long, slow simmer.
  • Naturally Hearty: Packed with protein and fiber, this dish is both filling and nutritious.
02 -
  • Fat for Flavor: Don't discard the bacon fat; it is the key to sautéing the aromatics and building a traditional Texan flavor base.
  • Uncovered Simmer: Simmering uncovered in the final stage is essential for reducing the liquid into a creamy, flavorful sauce.
  • Salt Management: Since bacon and chicken broth both contain salt, wait until the very end of cooking to add additional salt to taste.
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