Big pot of black-eyed peas | Homesick Texan

Big pot of black-eyed peas

Servings 8
Author Lisa Fain


  • 1/2 pound bacon, chopped
  • 3 jalapeƱos, seeded and diced
  • 1 medium-yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound dried black-eyed peas
  • 6 cups water
  • 1 (10-ounce) can tomatoes with green chiles and its juices
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In a large pot, cook the bacon on medium low heat, turning once, for 10 minutes or just until some of the fat has rendered. With a slotted spatula, remove the bacon and place on a paper-lined plate. Leaving on the heat, add the onion and jalapeƱos to the pot and cook while stirring occasionally for 5 minutes. Add the garlic and cook for 30 more seconds.
  2. Add to the pot the black-eyed peas, cooked bacon, water, Ro-Tol tomatoes, chili powder, salt, and pepper. Bring the pot to a boil then turn the heat down to low, cover the pot, and simmer for 1 hour. After this time, remove the lid and continue to cook on low until peas are tender, about another hour. Add more water if the level appears to get too low. Taste and adjust seasonings, and serve warm.