Paula Deen Spicy Black-Eyed Peas

Paula Deen Spicy Black-Eyed Peas is a one-pot side dish made with dried black-eyed peas, bacon, onion, and canned tomatoes with green chiles. It takes about an hour and feeds five. Bring this to a New Year’s Day table or any Southern potluck where beans belong.

The bacon drippings are the whole foundation here. Paula cooks the onion in that rendered fat, and it carries the smoky flavor into every single bite. Drain the grease or swap in oil and the peas come out flat. That bacon fat is doing all the heavy lifting.

Start checking the peas at 45 minutes. They should be tender but not falling apart. Keep extra water nearby because dried peas soak it up fast. Make this a day ahead if you want. The flavor gets better overnight in the fridge.

Paula Deen Spicy Black-Eyed Peas

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

385

kcal

Smoky black-eyed peas simmered low in a pot with bacon, onion, tomatoes, and green chiles until soft and seasoned through.

Ingredients

• 4 slices bacon
  

• 1 medium chopped onion
  

• 1 (16 oz) package washed dried black-eyed peas
  

• 1 (12 oz) can diced tomatoes and green chiles
  

• 1 teaspoon salt
  

• 1/2 teaspoon chili powder
  

• 1/2 teaspoon Pepper
  

• 1 cup water

Directions

• Cook the peas: In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Sauté onion in bacon drippings until tender. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned black-eyed peas instead of dried?

You can, but the texture will be softer and the peas may break down during cooking. Drain and rinse two 15 oz cans and cut the simmer time to about 10 minutes. Dried peas hold their shape better and absorb more of the bacon flavor.

How long do these keep in the fridge?

They store well for up to five days in a sealed container. The flavor deepens after a day or two. Reheat on the stove with a splash of water since the peas absorb liquid as they sit.

Can I make these the night before?

Yes, and they often taste better the next day. Cook the peas as directed and refrigerate them overnight. Warm them over medium heat with a little extra water and add the crumbled bacon right before serving.

Why are my black-eyed peas still hard after an hour?

Older dried peas take longer to soften. If yours have been in the pantry for a while, they may need up to 90 minutes. Keep the lid on, add more water as needed, and check every 15 minutes until they give when you press one with a fork.

Do I need to soak the dried black-eyed peas before cooking?

No soaking needed. Black-eyed peas are smaller than most dried beans and cook through in 45 minutes to an hour without any pre-soak. Rinse them and pick out any debris before adding them to the pot.