Black Eyed Peas and Bacon
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There is nothing quite like a comforting bowl of Southern black-eyed peas and bacon to warm you up from the inside out.
This classic recipe brings together smoky, crisp bacon, tender peas, and perfectly steamed long-grain white rice, all simmered together in a rich, savory broth. Infused with garlic, onions, and a gentle kick of crushed red pepper, it is a deeply satisfying, one-pot meal that delivers maximum flavor with minimal cleanup. Plus, thanks to a clever no-soak method for the peas, you can skip the overnight prep and dive straight into cooking this rustic comfort food tonight.
Watch our step-by-step video guide below to master the perfect Lamb Skewers!
Adjust Servings:
💰 Estimated Total Cost: $10.50
Ingredients: Black Eyed Peas and Bacon
- Lean bacon: 0.5 lb., diced large
- Onions: 2, chopped
- Garlic cloves: 4, minced
- Black-eyed peas: 2 cups, dry and un-soaked
- Long-grain white rice: 2 cups, dry
- Water: 4 cups (32 oz)
- Chicken broth: 4 cups (32 oz)
- Ground black pepper: 0.5 teaspoon
- Crushed red pepper flakes: 0.5 teaspoon
- Tomatoes, diced: 2
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Collard green leaves: 2 cups, torn (or substitute with kale, Swiss chard, or mustard greens), optional
The Base & Aromatics
The Grains & Legumes
Liquids & Seasonings
The Fresh Finish
🍳 Step-by-Step Cooking Instructions
- Crisp the Bacon: In a large soup pot, sauté the bacon over medium-high heat until crispy (about 3–4 minutes). Remove the cooked bacon and set aside, leaving 1 tablespoon of bacon grease in the pot.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onions and minced garlic to the bacon grease. Sauté until soft and golden (about 2–3 minutes).
- Simmer the Peas: Add the cooked bacon back to the pan along with the dry black-eyed peas, black pepper, and red pepper flakes. Pour in the water and chicken broth, then bring the mixture to a boil.
- Cook until Tender: Once boiling, reduce the heat to medium-low to maintain a bare simmer. Cover and simmer for 30–40 minutes until the black-eyed peas are nearly tender.
- Cook the Rice: Stir in the dry white rice. Cover the pot and cook for 15–20 minutes until the rice is mostly tender and the liquid is nearly all absorbed.
- Steam and Wilt: Remove the pot from the heat. Gently fold in the diced tomatoes and torn collard greens (if using). Cover the pot and let it sit undisturbed for 10 minutes to allow the rice to finish steaming and the greens to wilt.
- Season and Serve: Taste the dish, adjust with additional salt and pepper as necessary, and serve alongside extra collard greens and cornbread
📝 Recipe Notes
- Watch the Liquid: Cooking un-soaked dry beans and dry rice together in one pot requires precise liquid ratios. If you find the rice is still too chalky or firm near the end of step 5 but the liquid is completely gone, splash in an extra ½ cup of warm broth or water and keep it covered.
- The No-Soak Method: Black-eyed peas are unique because they have thin skins and don't strictly require overnight soaking. However, ensure your dry peas aren't expired—older dried beans take much longer to soften and might throw off your cooking timeline.
- Salt Control: Notice that no salt is added until the very end. This is a smart choice! Bacon and chicken broth both contain high amounts of sodium, so waiting until the end prevents the dish from becoming overly salty.