The Best Southern Black Eyed Peas Recipe

Ingredients

• 2 Tbsps Extra virgin olive oil
• 1 onion, diced ((You can use white, yellow, or red))
• 1 red bell pepper, chopped
• 1 jalapeño, chopped
• 6 garlic cloves, minced
• 3 tsps cajun seasoning, homemade or store-bought
• 1 Tbsp Worcestershire sauce, organic
• 5 slices cooked bacon, chopped
• 1 lb. dried black eyed peas, soaked + rinsed ((You can sub with 2 (15 oz.) cans of black eyed peas; See Notes))
• 6 cups organic chicken or vegetable stock
• 2 Tbsps BBQ sauce, homemade or store-bought
• 1 1/2 cups chopped kale
• 2 bay leaves

Instructions

1. 1

   --- SORT + RINSE THE BEANS: ---

2. 2

   In a large bowl, add the black eyed peas and sort the beans and discard any stones, debris, or "bad" looking beans. Cover the beans with water and then discard in beans that float to the top.

3. 3

   --- SOAK BEANS: ---

4. 4

   Then soak the beans for at least 8 hours or overnight before rinsing and drain them. See Notes for more details!

5. 5

   --- COOK THE BEANS: ---

6. 6

   In a pot or deep skillet over medium-high heat, add the oil. Once heated, add the chopped onions and garlic, sautéing until fragrant, about 1-2 minutes. Add the chopped bell peppers, and jalapeños, sautéing for another 1-2 minutes. Then add the stock, Worcestershire sauce, black eyed peas, cooked bacon, BBQ sauce (if using), kale, bay leaves, and cajun seasoning, stirring to combine.

7. 7

   Reduce the heat and let everything simmer (uncovered) until the black eyed peas become tender, about 40-45 minutes or so. After the 40 minutes mark, you can begin to check the beans every 10-15 minutes to ensure that they're the right amount of tenderness. Discard the bay leaves. NOTE: For a bit of thickness to the gravy/sauce, slightly mash a few beans as they cook using the back of a wooden spoon.

8. 8

   Serve with your favorite side like Basmati rice, Brown rice, Coconut rice, Mashed Potatoes, Cornbread, Collard Greens, or whatever!

9. 9

   Bon Appetit!