These Southern Black Eyed Peas have so much flavor thanks to bacon and all the delicious seasonings that are added! A must-have addition to all your meals!
In a dutch oven (large pot) over medium heat, cook 12 ounces thick-cut bacon, 1/2-inch diced until crispy, 15-20 minutes stirring occasionally. Take the bacon out, reserving the bacon drippings in the pot, and place the cooked bacon on a paper towel-lined plate.
Add 1 small sweet onion, small diced to the pot with the bacon grease and cook until softened and translucent, about 10 minutes, stirring occasionally.
Add 3 cloves garlic, minced and cook for about 30 seconds or until fragrant.
Add 2 teaspoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and ¼ teaspoon cayenne pepper to the pot. Stir it in and cook for 30 seconds.
Add 1 pound dried black-eyed peas (soaked overnight and drained), 4 cups unsalted chicken stock and 2 dried bay leaves and stir it together.
Bring to a boil, reduce to a simmer, and simmer, covered, for 60-90 minutes, stirring occasionally. They are done when the peas are tender.
Add 2 Tablespoons unsalted butter and stir it in to melt, taste, and adjust seasoning if necessary.
Serve with the crispy bacon on top.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can do a quick soak if you do not have time to soak overnight, see above on how to do this.
These can be frozen, see above on how to do that.
Be sure to pick through your dried peas to remove any little rocks or vegetation that accidentally got packed with the beans (this is completely normal and nothing to worry about.)