When it comes to heartwarming, flavorful, and incredibly versatile side dishes, Ina Garten Black Eyed Peas stands out as a true gem. This recipe isn’t just about cooking; it’s about creating a comforting experience that brings people together. From its creamy texture to its smoky undertones, this dish is a testament to Ina Garten’s genius for transforming simple ingredients into something extraordinary. Whether you’re looking for a hearty addition to your New Year’s Day feast or a satisfying side for any meal, these black-eyed peas are guaranteed to become a household favorite.
Key Ingredients for Ina Garten Black Eyed Peas
Here’s everything you’ll need to bring this delightful dish to life, with specific quantities and preparation notes to ensure success:
- 1 pound (about 2 cups) dried black-eyed peas: Look for good quality, unblemished peas. Rinse them thoroughly under cold water and pick out any small stones or debris. Soaking overnight in a large bowl of cold water (or a quick soak method by boiling for 1 minute, then letting them sit for an hour) is essential for even cooking and reducing cooking time.
- 6 cups chicken stock or vegetable stock: Use low-sodium stock to control the saltiness, as you’ll be adding salt throughout the cooking process. Homemade stock will always yield the best flavor.
- 4 ounces slab bacon, diced (about 1 cup): This adds a crucial smoky, salty depth to the dish. If slab bacon isn’t available, thick-cut smoked bacon can be used, but avoid thin-sliced bacon as it won’t render as much fat or flavor.
- 1 large yellow onion, finely diced: A cornerstone of flavor, providing sweetness and aromatic base.
- 2 celery stalks, finely diced: Adds a subtle crispness and aromatic complexity to the mirepoix.
- 1 large carrot, finely diced: Contributes natural sweetness and color, balancing the savory notes.
- 2 cloves garlic, minced: Freshly minced garlic is non-negotiable for its pungent, aromatic kick.
- 1 (14.5 ounce) can crushed tomatoes, undrained: Adds a touch of acidity and richness, creating a more complex flavor profile.
- 1 teaspoon dried thyme: Earthy and slightly peppery, thyme is a classic pairing with legumes and savory stews.
- ½ teaspoon smoked paprika: Enhances the smoky flavor profile, complementing the bacon beautifully.
- ¼ teaspoon cayenne pepper (optional): For a subtle kick of heat; adjust to your preference.
- 2 bay leaves: Infuses the peas with a subtle, aromatic background note. Remember to remove them before serving.
- 2 tablespoons unsalted butter: Added at the end to enrich the flavor and give a silky finish.
- ½ cup chopped fresh flat-leaf parsley: For freshness and a vibrant color garnish at the end.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning at every stage of cooking.
How to Make Ina Garten Black Eyed Peas
This Ina Garten Black Eyed Peas recipe is incredibly easy, delicious, and deeply satisfying. It’s truly a one-pot wonder, boasting a rich, smoky flavor from the bacon, a creamy texture from the perfectly cooked peas, and a symphony of aromatic vegetables. With a simple ingredient list and straightforward steps, this dish comes together in just about 1 hour and 30 minutes of active cooking time (after soaking), making it perfect for both weeknight meals and special occasions.
Step-by-Step Instructions:
- Prepare the Black-Eyed Peas: If you haven’t already, rinse the dried black-eyed peas thoroughly. You can either soak them overnight in cold water (drain and rinse before cooking) or use the quick soak method: place peas in a large pot, cover with water by 2 inches, bring to a boil for 1 minute, remove from heat, cover, and let stand for 1 hour. Drain and rinse.
- Render the Bacon: In a large, heavy-bottomed Dutch oven or pot, cook the diced slab bacon over medium heat until crispy and most of the fat has rendered, about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté the Mirepoix: To the bacon fat in the pot, add the diced onion, celery, and carrot. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This step builds the foundational flavor of the dish.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Combine Ingredients: Add the drained black-eyed peas, chicken or vegetable stock, crushed tomatoes (undrained), and bay leaves to the pot. Stir everything gently to combine.
- Simmer to Perfection: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the black-eyed peas are tender. The exact cooking time will vary depending on the freshness of your peas and whether they were pre-soaked. Stir occasionally to prevent sticking and ensure even cooking. If the mixture becomes too dry, add a little more stock or water.
- Finish and Season: Once the peas are tender, remove the bay leaves. Stir in the unsalted butter until melted and fully incorporated. Taste and season generously with kosher salt and freshly ground black pepper. Remember that the bacon also contributes saltiness, so adjust accordingly.
- Serve: Ladle the Ina Garten Black Eyed Peas into bowls. Garnish with a sprinkle of the reserved crispy bacon and fresh chopped parsley. Serve hot.
Ina Garten’s Heartwarming Black Eyed Peas
Ingredients
Equipment
Method
- Prepare the Black-Eyed Peas: Rinse the dried peas. Soak them overnight (drain and rinse before cooking) or use the quick soak method: boil for 1 minute, remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.1 pound dried black-eyed peas
- Render the Bacon: In a large, heavy-bottomed Dutch oven, cook the diced slab bacon over medium heat until crispy and fat has rendered (8-10 minutes). Remove crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.4 ounces slab bacon
- Sauté the Mirepoix: To the bacon fat, add the diced onion, celery, and carrot. Cook over medium heat, stirring, until the vegetables are softened and translucent (8-10 minutes). This builds the foundational flavor.1 large yellow onion, 2 celery stalks, 1 large carrot
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Combine Ingredients: Add the drained black-eyed peas, chicken or vegetable stock, crushed tomatoes (undrained), and bay leaves to the pot. Stir everything gently to combine.1 pound dried black-eyed peas, 6 cups chicken stock or vegetable stock, 1 can crushed tomatoes, 2 bay leaves
- Simmer to Perfection: Bring to a boil, then immediately reduce the heat to low, cover, and simmer for **45-60 minutes**, or until the black-eyed peas are tender. Stir occasionally. Add more stock or water if needed.
- Finish and Season: Once the peas are tender, remove the bay leaves. Stir in the unsalted butter until melted. Taste and season generously with kosher salt and freshly ground black pepper.2 tablespoons unsalted butter, Kosher salt and freshly ground black pepper
- Serve: Ladle into bowls. Garnish with a sprinkle of the reserved crispy bacon and fresh chopped parsley. Serve hot.4 ounces slab bacon, 1/2 cup chopped fresh flat-leaf parsley
Notes
Why You’ll Love This Ina Garten Black Eyed Peas
You are absolutely going to adore this Ina Garten Black Eyed Peas recipe, and here’s why. The main highlight is its incredible depth of flavor – a harmonious blend of smoky bacon, earthy spices, and perfectly tender black-eyed peas that practically melt in your mouth. It’s a dish that embodies comfort, making it ideal for chilly evenings or a celebratory New Year’s Day meal. Secondly, making this at home offers significant cost-saving benefits compared to purchasing pre-made versions or enjoying it at a restaurant. You get high-quality ingredients and a generous serving for a fraction of the price! Finally, the thoughtful addition of crispy bacon bits and fresh parsley as toppings elevates this humble legume to a gourmet side dish, offering both textural contrast and a burst of freshness.
This recipe is far more robust and comforting than a simple can of plain black beans, offering a nuanced flavor profile that will surprise and delight. Don’t just take our word for it – give this incredible Ina Garten Black Eyed Peas a try in your own kitchen! You’ll be amazed at how easily you can create something so deeply satisfying and delicious.
What to Serve Ina Garten Black Eyed Peas With
The versatility of Ina Garten Black Eyed Peas means it pairs beautifully with a wide array of dishes. Here are a few ideas to create a complete and delightful meal:
- Cornbread: A classic Southern pairing! The slightly sweet and crumbly cornbread is perfect for soaking up the rich, savory broth of the peas.
- Collard Greens or Braised Kale: For an authentic Southern meal, serve alongside slow-cooked collard greens seasoned with ham hocks or bacon. The slight bitterness of the greens beautifully balances the richness of the peas.
- Roast Pork Loin or Ham: The smoky flavors in the peas complement roasted meats exceptionally well. It’s a fantastic side for a holiday ham or a Sunday roast.
- Fried Chicken: For a truly indulgent comfort food experience, pair the creamy black-eyed peas with crispy, golden fried chicken.
- Rice: A simple bed of fluffy white or brown rice can stretch the meal even further, making it a heartier option and ensuring none of that delicious liquid goes to waste.
- Simple Salad: A light, refreshing green salad with a vinaigrette dressing can provide a nice counterpoint to the richness of the peas.
Top Tips for Perfecting Ina Garten Black Eyed Peas
Mastering this Ina Garten Black Eyed Peas recipe is easy with a few insider tips:
- Don’t Skip the Soaking: Soaking the black-eyed peas (either overnight or via the quick soak method) is crucial. It ensures even cooking, reduces overall cooking time, and helps the peas absorb flavors better. Unsoaked peas can take much longer to cook and may not have the same creamy texture.
- Render Bacon Properly: Take your time rendering the bacon. You want to extract as much fat and flavor as possible to build the base of the dish. Don’t rush this step; cook over medium heat until the bacon is truly crispy.
- Build Layers of Flavor: Cook the mirepoix (onion, celery, carrot) until softened and translucent, and sauté the garlic and spices until fragrant. These steps are essential for creating a deep, complex flavor profile.
- Adjust Liquid as Needed: Black-eyed peas, like any dried legume, can absorb varying amounts of liquid. Keep an eye on the pot during simmering and add a little more stock or water if the peas look too dry before they are fully tender. The final dish should be creamy and slightly saucy, not dry.
- Season Generously and Taste: Seasoning isn’t a one-and-done step. Taste the peas after they have simmered and again before serving. The flavors will develop as they cook, and a final adjustment of salt and pepper (and perhaps a dash more smoked paprika or cayenne) can make all the difference.
- Fresh Herbs Matter: While dried herbs are used in cooking, a sprinkle of fresh parsley at the end brightens the dish and adds a lovely fresh contrast.
- For a Vegetarian Version: Omit the bacon and sauté the vegetables in olive oil. To add a smoky flavor, increase the smoked paprika and consider adding a dash of liquid smoke or a smoked vegetable broth.
Storing and Reheating Tips
If you happen to have any leftovers of this delectable Ina Garten Black Eyed Peas, you’ll be pleased to know it stores and reheats beautifully.
- Storing: Allow the black-eyed peas to cool completely to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well. Portion the cooled peas into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. They will keep in the freezer for up to 3 months.
- Reheating (from Refrigerator): To reheat, place the desired portion in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken or vegetable stock or water if the peas seem too thick or dry, until heated through and reaching your desired consistency. You can also reheat individual portions in the microwave; cover and heat in 1-minute intervals, stirring in between, until hot.
- Reheating (from Freezer): For best results, thaw frozen black-eyed peas in the refrigerator overnight before reheating on the stovetop as described above. If reheating directly from frozen, place in a saucepan over low heat, ensuring to stir frequently and add liquid as needed, until thawed and heated through. Be patient, as this can take a bit longer.
Final Thoughts
There’s something truly special about a dish that combines simplicity with profound flavor, and Ina Garten Black Eyed Peas absolutely nails it. This recipe isn’t just about feeding your body; it’s about comforting your soul, offering a taste of tradition and warmth in every spoonful. Whether you’re gathering with loved ones, enjoying a quiet meal, or seeking good fortune for the new year, these black-eyed peas are a perfect choice. So, roll up your sleeves, gather your ingredients, and prepare to fall in love with this unforgettable recipe. Your kitchen (and your taste buds!) will thank you.
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