How to Make Black-Eyed Peas with Bacon and Tomatoes

How to Make Black-Eyed Peas with Bacon and Tomatoes shows you how to make this iconic Southern New Year’s Eve/Day traditional dish that is so incredibly delicious, you just won’t believe it.  The smokey bacon, combined with slow simmered tomatoes, garlic, onion and bay leaves is just through-the-roof good.  You’ll want to have this year round…and it’s a bonus because it brings you good luck!  135% Loon Approved!

How to Make Black-Eyed Peas with Bacon and Tomatoes
Prep time
Cook time
Total time
These Black-Eyes Peas with Bacon and Tomatoes are a real knock out. Soak your beans over night, and then these cook up in just a little over an hour. 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!
Recipe type: Side Dish or Entree
Cuisine: Southern
Serves: 6 - 8
  • 3 slices thick Applewood smoked bacon, roughly chopped
  • 5 cups dried black-eyed peas
  • 4 cups chicken stock (or vegetable stock, or water), plus more, if needed
  • 2 cups quartered cherry tomatoes
  • ½ cup (plus 2 tablespoons for garnish) green onions, chopped
  • 2 bay leaves
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  1. In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
  2. Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
  3. Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
  4. Reduce heat to medium-low and add tomatoes, ½ cup green onions, and bay leaves.
  5. Simmer until peas are tender, approximately 1 hour, adding additional stock, if necessary.
  6. Season with salt and pepper.
  7. Remove bay leaves, and discard.
  8. Sprinkle with bacon and remaining 2 tablespoons green onion.
  9. Serve and enjoy!


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