Best 9 Black Eyed Peas With Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a hearty and flavorful dish that brings a taste of the American South to your table? Look no further than black-eyed peas with bacon, a classic Southern comfort food that has been passed down through generations. This delectable dish is made with dried black-eyed peas, smoky bacon, aromatic spices, and a rich, savory broth that will warm your soul. It's a versatile dish that can be served as a main course, a side dish, or even as a hearty soup. Whether you're cooking for a weeknight dinner, a potluck, or a special occasion, black-eyed peas with bacon is sure to be a hit. In this article, we'll provide you with two delicious recipes for black-eyed peas with bacon: a classic Southern recipe and a modern, vegetarian version. So get ready to gather your ingredients and let's embark on a culinary journey that will leave your taste buds dancing!

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-EYED PEAS WITH BACON AND PORK



Black-Eyed Peas with Bacon and Pork image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 14h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired

Steps:

  • If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
  • Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
  • When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
  • Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

SLOW COOKER BLACK-EYED PEAS WITH BACON



Slow Cooker Black-Eyed Peas with Bacon image

Best ever Southern-style black-eyed peas made in the slow cooker with bacon! We make these annually for New Year's!

Provided by Katrina Hendrix

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 4h25m

Yield 10

Number Of Ingredients 7

8 slices bacon, or more to taste
1 large onion, chopped
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
  • Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
  • Cover and cook on Low until peas are tender, 4 to 6 hours.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 42.8 g, Cholesterol 11.7 mg, Fat 4.3 g, Fiber 7.4 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 994.6 mg, Sugar 6 g

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

This recipe will convert the most skeptical person about beans being delicious!

Provided by MUKWONOCOOK

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 1h10m

Yield 8

Number Of Ingredients 8

4 slices bacon, or more to taste
1 large onion, chopped
1 stalk celery, diced
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas - sorted, rinsed, and drained
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
  • Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g

SAVORY BLACK-EYED PEAS WITH BACON



Savory Black-Eyed Peas with Bacon image

A volume of veggies adds a delicious twist to this skillet dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup dried black-eyed peas, sorted and rinsed
2 medium celery stalks, sliced (1 cup)
1 large onion, chopped (1 cup)
1 1/2 tablespoons chopped fresh savory leaves or 1 1/2 teaspoons dried savory leaves
1 garlic clove, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 large green bell pepper, cut into 1-inch pieces
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)

Steps:

  • Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
  • Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
  • Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 20 mg, Fat 1, Fiber 11 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg

BLACK-EYED PEA AND BACON SOUP



Black-Eyed Pea and Bacon Soup image

A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.

Provided by EmpressChristine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h35m

Yield 8

Number Of Ingredients 8

½ pound bacon, diced
1 onion, chopped
3 quarts water
4 cubes chicken bouillon
2 ½ cups dry black-eyed peas
½ teaspoon salt
½ teaspoon pepper
6 small potatoes, diced

Steps:

  • Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
  • Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g

LUCKY BLACK EYED PEAS WITH RICE & BACON



Lucky Black Eyed Peas with Rice & Bacon image

A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that "dash" of cayenne should be increased by quite a bit!

Provided by tgobbi

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

5 slices bacon, chopped or 1/2 cup chopped Canadian bacon
1 small red onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
1 cup basmati rice (wash well)
2 cups low sodium chicken broth
2 (15 ounce) cans black-eyed peas, drained,rinsed
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon fresh ground pepper
1 dash ground red pepper (cayenne)
1/2 cup chopped parsley

Steps:

  • Cook bacon in large, heavy skillet over medium-high heat until crispy.
  • Drain off all but 1 T of the drippings.
  • Add onion; cook, stirring, until lightly browned, 5 minutes.
  • Stir in red pepper and garlic; cook, stirring, 1 minute.
  • Add rice; cook, stirring, until lightly colored, about 3 minutes.
  • Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
  • Cover; reduce heat.
  • Cook until rice is tender, about 10 minutes.
  • Stir in parsley.

Nutrition Facts : Calories 334.5, Fat 10.8, SaturatedFat 3.4, Cholesterol 12.8, Sodium 804.8, Carbohydrate 46.9, Fiber 6.4, Sugar 1.4, Protein 13.4

BLACK-EYED PEAS WITH BACON AND PORK



Black-Eyed Peas with Bacon and Pork image

Categories     Pork     Side     Bacon     Pea     Fall     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 13

1 pound black-eyed peas (dried or fresh)
2 tablespoons vegetable oil
4 ounces pork shoulder, cut into 1/2 inch cubes
3 strips thick-sliced bacon, cut into 1/2 inch pieces
1 medium onion, diced small
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups Chicken Stock (page 28)
3 bay leaves
Hot pepper vinegar, as desired

Steps:

  • If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
  • Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
  • When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
  • Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.

SAVORY BLACK-EYED PEAS WITH BACON



Savory Black-Eyed Peas With Bacon image

Make and share this Savory Black-Eyed Peas With Bacon recipe from Food.com.

Provided by jovigirl

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup dried black-eyed peas, sorted and rinsed
2 medium celery ribs, sliced (1 cup)
1 large onion, chopped (1 cup)
1 1/2 tablespoons chopped fresh savory (or 1 1/2 teaspoons dried savory)
1 garlic clove, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 large green bell pepper, cut into 1-inch pieces
1/2 cup shredded monterey jack pepper cheese

Steps:

  • Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
  • Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
  • Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
  • Stir in carrots and bell pepper.
  • Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
  • Sprinkle with cheese and bacon.

Nutrition Facts : Calories 367.4, Fat 16.1, SaturatedFat 6.5, Cholesterol 28, Sodium 798.2, Carbohydrate 36.8, Fiber 7.3, Sugar 8.4, Protein 20.2

Tips:

  • Soak the black-eyed peas overnight. This will help reduce the cooking time and make them more digestible.
  • Use a variety of vegetables. This will add flavor and nutrients to the dish. Some good options include onion, celery, carrots, and bell peppers.
  • Don't overcook the black-eyed peas. They should be tender but still have a bit of a bite to them.
  • Add the bacon and ham hock near the end of cooking. This will help prevent them from becoming tough.
  • Season the dish to taste. Salt, pepper, and cayenne pepper are all good options.
  • Serve the black-eyed peas with cornbread, rice, or collard greens.

Conclusion:

Black-eyed peas are a delicious and versatile ingredient that can be used in a variety of dishes. This recipe is a great way to enjoy them, and it's sure to become a family favorite. So next time you're looking for a hearty and flavorful meal, give this recipe a try!

Related Topics