Spicy Black-Eyed Peas

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Spicy Black-Eyed Peas Spicy Black-Eyed Peas


Servings: 8
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

4   slices bacon
1   medium onion, chopped
1   (16 ounce) package dried black-eyed peas, washed
1   (12 ounce) can diced tomatoes and green chilies
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 cup water


 

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Directions

In a large saucepan, cook bacon until crisp.  Remove bacon, crumble and set aside to use as topping for peas.  Saute onion in bacon drippings until tender.  Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water.  Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender.  Add additional water of necessary.

Recipe Courtesy Paula Deen

Show: Paula's Home Cooking/Jan/Feb 2006 issue
          Watch Paula on Food Network


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Reader Comments:

54321

I used frozen black-eyed peas instead of dried and they turned out really good. As someone who doesn't much care for spicy foods, I didn't expect to like these. I was really cooking them for my daughter who does love hot stuff. But I wound up liking these a lot! This recipe just got added to my permanent cookbook for next year.

By LilleG on January 01, 2014

54321

My famaliy all still loves you and your cooking keep on being you good or bad no ones perfect. Good food can always bring people together the had that in it.

By Anonymous on September 15, 2013

54321

My husband made this and it was great. thanks for sharing. also,my husband loves watching you cook. Bless Your heart.

By Patty Kasiewicz on August 09, 2013

54321

Dried peas or beans always need to soak in water over night before cooking. I was raised in the South and this is the way my family has cooked beans and peas. You can cook them without soaking them first but it takes much to long for them to cook. I take the peas from the bag sort through them and wash them very well, then I put them in a deep bowl and cover them with tap water covering them with a plate or plastic wrap. Just leave them setting on the counter over night. The next day I drain them and cook them by the recipe and they turn out perfect!!!!!!!!!!!!!!!! Some time I use ham hocks, sliced hot peppers and diced onion to cook them in, this is great also.

By Anonymous on June 14, 2013

32121

I followed this exactly and it was not edible. I had to keep adding liquid and everything still burned and I couldn't ever get the peas cooked. I finally threw it out. Maybe I missed something. I had really been looking forward to it.

By Candice on January 31, 2013

54321

use chicken broth and extra hot rotel

By Toni on January 03, 2013

54321

I REALLY LIKE YOUR SHOWS AND THE RECIPES YOU HAVE SHOWN YOUR SHOHW IS THE BEST OF ALL COOK SHOWS KEEP IT UP JOHN

By JOHN S. ADAMSON on January 03, 2013

54321

Am I the only one who was so excited about these and then quickly found there was not enough water in these to keep them from scorching? The recipe does not call for soaking so I didn't but even turned down they quickly evaporated all of the water and burned before cooking. So disappointed. Someone give me the scoop so I can try again!

By KC on January 02, 2013

54321

I have used a recipe similar to this before. It called for salsa, which provides a spicy kick. The recipe is a crockpot recipe that calls for rinsing the peas, then adding 6 cups water for each pound of peas and cooking on high for 4-5 hours. Phyllis, if your peas always turn out hard, try this method. No soaking and absolutely delicious, with or without the salsa. I'm from the south, so mine have a ham bone from Christmas cooking with them at this very moment!

By Joy on January 01, 2013

54321

I'm for the south and know how to cook black eyed peas. Since I've been over here, I've tried to cook them and they never cook. They are hard. Any suggestions???

By Phyllis on October 02, 2012

54321

Mrs. Deen, I tried the spicey black eyed peas, they were so delicous. Thank you so much for the recipe. Recipe will now be in my favorite recipe box. Again Thank You!!!

By Jo Ann Gonzales on February 10, 2012

54321

Made these for New Years. They were a BIG HIT! Much better than regular plain old black eyed peas I've made for years.

By ghillp on January 02, 2012

54321

The spicy blackeye peas....love LOVE this recipe! If you like it spicy then you will love it. If not use mild rotel. Yummy!

By Kimberly Russell on January 01, 2012

54321

Love love LOVE this recipe! If you like it spicy then you will love it. If not use mild rotel. Yummy!

By Kimberly Russell on January 01, 2012

54321

So I can put the beans in the saucepan WITHOUT soaking them overnight or do I need to do the quick soak method? It's not clear on the recipe.

By Heather Humphreys on January 01, 2012

54321

Can this receipe be done in a slow cooker? If so how long?

By Sherry Lewis on December 27, 2011

54321

Hi Jeanie, You can use orange juice.

By Jonathan Able on October 27, 2011

54321

I love black eyed peas and this is a great variation from the traditional recipe and Hoppin' John. My only variation was that I added approximately two tablespoons of brown sugar and i let them simmer low for about two hours. Thanks Paula smile

By Crawfordrose on September 26, 2011

54321

What do you use in place of sherry in a recipe?

By Jeanie Irons on September 06, 2011

54321

Hi Sheila, I believe this is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/black_eyed_pea_cake/

By Jonathan Able on June 09, 2011

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