Slow-Simmered Black-Eyed Peas
These peas rely on the gradual breakdown of their skins in a seasoned braising liquid. The goal is a finished pot where the liquid has thickened into a light gravy and the peas hold their shape but yield instantly to pressure.
Don't fear the bean, respect the simmer.
Check your dried peas for small stones or debris before washing. If you want a creamier texture, stir the pot gently near the end to release the starch.
- heavy-bottomed Dutch oven
- colander
- wooden spoon
What goes in.
- 1 lbdried black-eyed peas
- 6 ozthick-cut bacon or salt pork, diced
- 1yellow onion, finely diced
- 3garlic cloves, smashed
- 6 cupswater or chicken stock
- 1bay leaf
- to tasteblack pepper
Building the foundation
Render the fat from the bacon over medium heat until the pieces are crisp and the pot is coated in rendered fat; this becomes the flavor base for the entire dish.
The method.
Prep the aromatics
Render the diced bacon in your Dutch oven over medium heat. Once crispy, add the onion and cook until the edges turn translucent, about 5 minutes.
Combine
Add the smashed garlic and cook for 30 seconds until fragrant. Pour in the rinsed peas and the water or stock. Add the bay leaf.
Initial boil
Bring the pot to a boil, then immediately reduce the heat to low. Cover partially to allow a slow, steady bubble.
Simmer
Cook for 90 minutes to 2 hours. The peas are done when the skin is soft and the center is creamy rather than gritty.
Season
Remove the lid for the final 20 minutes to reduce the liquid if it remains too thin. Taste and season with black pepper before serving.
Other turns to take.
Spicy Kick
Add one seeded, minced jalapeño or a teaspoon of red pepper flakes when sautéing the onions.
Vegetarian
Replace the bacon with a tablespoon of smoked paprika and a splash of soy sauce to provide depth.
When it doesn't go to plan.
Add salt only after the peas have softened; adding it at the beginning can sometimes toughen the skins.
If the water evaporates too quickly, keep a kettle of boiling water nearby to top off the pot without dropping the temperature.
These are better the next day; the starch continues to settle into the liquid overnight.
The ones that keep coming up.
Do I need to soak them?
Black-eyed peas are small enough that a long simmer is sufficient. Soaking is optional but often unnecessary for this specific variety.
How do I know they are finished?
The peas should be tender enough to mash against the side of the pot with your spoon, and the liquid should look silky.
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