Black-Eyed Peas with Tomatoes is such a delicious and satisfying dish.
It is also an iconic Southern New Year’s Eve/Day traditional dish that is so incredibly flavorful, you just won’t believe it.
Black-Eyed Peas with Tomatoes (and bacon) brings you not only heart-warming taste, it brings you good luck! A double win!
HOW TO MAKE BLACK-EYED PEAS WITH TOMAOTES
We absolutely love this dish, and it is really quite easy to prepare.
Watch us show you how easy it is to make this incredible dish!
The ingredients are simple but work beautifully together.
If you prefer to make this vegetarian, simply omit the bacon (use oil to cook the onions), and use vegetable stock or water for the liquid.
The black-eyed peas are the star of this dish, and for good reason. They are bursting with flavor!
Typically, when cooking beans, you would soak the beans overnight, and you can certainly do that with this recipe. If so, you’ll only need to simmer the beans for about an hour.
But, you can skip that step and just simmer the dry beans for about an hour and a half, to 2 hours.
We like our beans to be a little al dente…meaning just a little “bite” to them, not too mushy.
Keep adding liquid to the peas as they cook. You’ll want to always maintain some liquid in the pot. If you like you beans more on the soupy side, just increase the amount of liquid.
BLACK-EYED PEAS COOK IN UNDER TWO HOURS
You’ll know once these Black-Eyed Peas with Tomatoes are ready to eat.
The beans should be tender, but not too soft, a little less than two hours of simmering.
These beans require a good amount of salt, so be sure to taste as they cook, and add more to your own liking.
The smokey bacon, combined with slow-simmered tomatoes, onion and bay leaves is just through-the-roof good.
We love serving this for friends and family on New Year’s Eve and New Year’s Day.
It’s so hearty and just so delicious.
You’ll want to have these amazing Black-Eyed Peas with Tomatoes year round…and it’s a bonus because it brings you good luck!
135% Loon Approved!
HAPPY NEW YEAR!
Black-Eyed Peas with Tomatoes
These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!
- 3 slices thick Applewood smoked bacon roughly chopped
- 1/4 cup yellow or white onion chopped
- 5 cups dried black-eyed peas 2 lbs
- 8 cups chicken stock or vegetable stock, or water
- 2 cups cherry tomatoes halved
- 1 cup green onions chopped, plus extra for garnish
- 2 bay leaves
- 3 to 4 tsp Kosher salt to taste
- 1 tsp freshly ground black pepper
In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
Add chopped onion and cook until soft, about 3 to 4 minutes.
Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
Reduce heat to medium-low and add tomatoes, 1/2 cup green onions, bay leaves, 1 tsp of salt and pepper, each.
Simmer until peas are tender, approximately 1 1/2 to 2 hours, stirring occasionally, and adding more stock, when necessary. Don't let the beans ever get too dry, there should always be some liquid present.
Season with more salt, to taste.
Remove bay leaves, and discard.
Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.