Description
A zesty take on classic black-eyed peas with a kick of heat from jalapeños and smoky bacon.
Ingredients
- 1 cup black-eyed peas, dried
- 4 cups water
- 4 slices of bacon, chopped (or smoked turkey/mushrooms)
- 1 jalapeño, diced
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke (optional)
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas thoroughly and soak them in water overnight.
- In a large pot, cook the chopped bacon over medium heat until crispy. If using a substitute, sauté mushrooms or turkey until browned.
- Add the diced jalapeño to the pot, sautéing until fragrant.
- Drain the soaked black-eyed peas and add them to the pot, mixing well.
- Pour in 4 cups of fresh water, chili powder, and liquid smoke.
- Bring to a boil, then reduce heat to a simmer and cook for about 60-90 minutes until the peas are tender.
- Season with salt and pepper to taste before serving.
Notes
Soak your black-eyed peas overnight for best results. Adjust the heat level by adding more jalapeños or cayenne pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern