Georgia Black-Eyed Peas
A warm, hearty Southern dish made with black-eyed peas, smoky bacon, and flavorful spices. Slow-cooked for comfort and tradition. Perfect for New Year’s or any cozy meal.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 pound black-eyed peas rinsed and soaked if dried
- 6 slices beef bacon chopped
- 1 onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup cabbage optional, shredded
Instructions
- Rinse the black-eyed peas and check for debris or stones. If using dried peas, soak overnight.
- In a large pot, cook chopped bacon until crispy. Remove and set aside, keeping drippings in the pot.
- Sauté onion and garlic in the bacon drippings until soft and fragrant.
- Add chicken broth. Bring to a gentle simmer.
- Stir in the black-eyed peas. Cook uncovered at a gentle simmer for 45–60 minutes until peas are tender.
- Season with salt, pepper, and paprika. Stir in cooked bacon just before serving. Add cabbage if using.
Notes
Don’t over-boil; keep a gentle simmer. Adjust salt at the end—ham hocks add salt. Great with cornbread or rice.