I take all my barbecue advice from one person.
Our friend Sam, who grew up in Texas, knows his rubs, meats, beans, and slaws. A couple months back, we had a big feast at his house, and I decided to take home his Southern style black eyed peas recipe.
I knew I was never going to be able to match his pulled pork, I’m just not that talented. But with this recipe, I stood a chance.
This past week, we had a little barbecue of our own where these beans made an appearance. Unfortunately Sam was out of town and not there to critique, but judging by the other guests’ enthusiasm, I’d say I got it right.
Southern Style Black Eyed Peas
Author: Vicky Cassidy
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2½ cups black eyed peas, dry
- 3 slices thick-cut bacon, chopped
- 1 large onion, chopped
- 1-2 jalapeños, chopped
- 2 garlic cloves, minced
- 5 cups water
- 1 15 oz can diced tomatoes
- ¼ cup brown sugar
- 2 bay leaves
- ½ teaspoon sage, chopped
- ½ teaspoon Kosher salt, plus more to taste
Instructions
- Soak beans overnight in a large bowl covered with 3-4 inches of water, then drain.
- Over medium-high heat, cook bacon in a medium sized dutch oven until slightly crispy. Stir in onion, jalapeños, and garlic and cook until translucent.
- Add black eyed peas, water, diced tomatoes, brown sugar, bay leaves, sage, and salt. Bring pot to a boil, reduce heat and cover. Simmer for an hour and a half, stirring occasionally. If at an hour there is still a lot of liquid remaining, remove cover and continue to cook. Adjust salt and pepper to taste.
very cool. Thanks!
writes thatguy[…] Southern Style Black Eyed Peas – A Southern classic with bacon and jalapeños to add some […]
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