Slow-Simmered Black-Eyed Peas with Bacon and Herbs
These hearty black-eyed peas are slow-cooked with crispy bacon, aromatic vegetables, and warming herbs to create a deeply flavorful, comforting dish. The beans are first quick-soaked in broth, then simmered low and slow until perfectly tender, absorbing all the savory bacon fat and herb seasonings. Perfect as a satisfying side dish for Southern comfort meals or as a protein-rich main course served with cornbread. The addition of apple cider vinegar brightens the rich flavors while hot sauce adds a gentle kick.
Ingredients
- ½ pound bacon, cut into 1/4-inch slices
- 1 pound dried black-eyed peas, rinsed, damaged ones discardedcanned black-eyed peas2 15oz cansconvenience
reduce cooking time significantly
- 4 cups chicken or vegetable broth
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 cups water
- 1 teaspoon Bouquet Garni herb seasoning
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon granulated sugar
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Tobasco or other hot sauce
- 1 tablespoon apple cider vinegar
- chopped parsley, for garnish(optional)
Instructions
- 1
Rinse the peas and discard any that are damaged or dark
- 2
Place the peas in a large pot set over high heat
- 3
Add broth and bring to a boil
- 4
Boil for 2 minutes and cover the pot
- 5
Remove the pot from heat and let the beans soak 1 hour without lifting the lid or draining
- 6
Cut the bacon strips into slices and place in a large Dutch oven set over medium heat
- 7
Cook the bacon until crisp
- 8
Transfer bacon to a paper towel leaving the rendered bacon fat
- 9
Place the diced onion in the Dutch oven and cook until translucent
- 10
Reduce heat to low add the garlic and cook an additional 30 seconds stirring often
- 11
Slowly add the water while scraping the bottom of the pot to deglaze
- 12
Add the seasonings herbs bay leaves sugar salt pepper hot sauce and vinegar
- 13
Set heat to low and simmer about 10 minutes
- 14
Remove from heat until peas have softened
- 15
Add the softened peas and broth to the onion mixture and stir well
- 16
Bring to a boil reduce heat to low and add all except 3 tablespoons crisped bacon
- 17
Replace the lid and simmer the peas until tender stirring every 20 minutes
- 18
Season if needed with salt and black pepper
- 19
Ladle into bowls and sprinkle with reserved crispy bacon and chopped parsley
Tips
Don't skip the quick-soak step as it significantly reduces cooking time while ensuring even cooking throughout the beans.
Reserve some crispy bacon for garnish to add textural contrast and visual appeal to the finished dish.
Stir every 20 minutes during simmering to prevent sticking and ensure even cooking of the peas.
Good to Know
Refrigerate leftovers up to 4 days in covered container. Reheat gently on stovetop with splash of broth if needed.
Can be made 1 day ahead and reheated. Flavors improve overnight.
Serve hot as side dish with cornbread, rice, or as main course with crusty bread.
Common Mistakes
Don't lift the lid during soaking to maintain heat and steam for proper softening.
Don't drain the soaking liquid as it contains flavor and helps with cooking.
Stir regularly during simmering to prevent sticking and scorching on bottom.
Substitutions
reduce cooking time significantly
FAQ
Can I use canned black-eyed peas instead?
Yes, use two 15oz cans drained and rinsed. Add them in the last 15 minutes of cooking since they're already tender.
How long will these keep in the refrigerator?
Store covered in refrigerator up to 4 days. Reheat gently on stovetop adding broth if needed to thin consistency.
Can I freeze these black-eyed peas?
Yes, freeze up to 3 months in freezer-safe containers. Thaw overnight and reheat slowly, adding liquid as needed.