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Southern Black Eyed Peas with Bacon and Sweet Onions

Southern black eyed peas with bacon and sweet onions are simmered until tender in chicken broth with garlic and bay leaf. Thick-cut bacon and lightly browned onions add smoky, savory flavor to this comforting Southern side dish.
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Prep Time 10 minutes
Cook Time 1 hour 11 minutes
Soaking and resting 10 hours 10 minutes
Total Time 11 hours 31 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb black-eyed peas dried, picked over and rinsed
  • 8 cups water cold, for soaking
  • 8 oz bacon thick-cut, cut into 1/2-inch pieces
  • 2 sweet onions medium, diced
  • 2 cloves garlic minced
  • 6 cups chicken broth low-sodium
  • 2 cups water
  • 1 bay leaf
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Put the peas in a large bowl and cover with the 8 cups cold water.
  2. Refrigerate for 8 to 12 hours.
  3. Drain and rinse the peas.
  4. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until browned.
  5. Transfer the bacon to a plate with a slotted spoon.
  6. Add the onions to the bacon drippings and cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and lightly browned at the edges.
  7. Stir in the garlic and cook for 30 seconds.
  8. Add the drained peas, broth, 2 cups water, bay leaf, black pepper, and bacon.
  9. Bring to a boil over high heat.
  10. Reduce the heat to low, partially cover, and simmer for 45 to 60 minutes, until the peas are tender.
  11. Stir in the salt and remove the bay leaf.
  12. Let the peas rest off the heat for 10 minutes before serving.

Notes

For tender peas, wait to add the salt until after simmering. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian option, omit the bacon and use vegetable broth.