Being from Missouri, we never…. NEVER ate black eyed peas. Now that I live in Texas they are a staple. It has taken me several years to get a spice variety I like. Now that I have it down, I could easily eat these every day. I based my recipe off the Paula Dean variation. It is warm, comforting, and just a little flavor with still allowing the peas to shine. We even grow the peas, jalapeno, onion, and okra right in our backyard. How easy is that?
This is a true “dump and go’ type recipe. It cooks for 2 hours, which can seem a bit long, but there is little that needs to be done to it once it is in the pot. It just needs a few stirs here and there.
This recipe does not work well using dried black eyed peas because of cooking time. They require much longer cooking, and I personally do not like the way they taste as much. It is a lot better to buy fresh peas or even the frozen type that can be found near frozen vegetables at the grocery store.
These black eyes peas are really a meal in itself. Serve them with cornbread and they are perfect. My husband and I like them with BBQ chicken and cornbread. For extra luck, add a side of cabbage.
2-3 cups black eyes peas – fresh or frozen
6 slices of bacon
1 small yellow onion, diced
1 large jalapeno, seeded and diced
3 cloves garlic, minced
3 roma tomatoes, roughly chopped
1 handful frozen okra slices or 2-3 pods fresh okra sliced
6-8 cups water
3 chicken bouillon cubes
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon guajillo chili powder
Cook the bacon in a dutch oven. Drain the grease and replace the bacon in the pan.
Add all of the ingredients. Cover. Simmer on medium or low for 2 hours. Stir every 30-45 minutes. Add more water if needed.