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ina garten black eyed peas

Ina Garten's Heartwarming Black Eyed Peas

A comforting and versatile side dish with a creamy texture and smoky undertones, transforming simple ingredients into something extraordinary. Perfect for New Year's Day or any satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish, Soup
Cuisine: American, Comfort Food, Southern
Ingredients Equipment Method Notes

Ingredients
  

The Peas and Liquid
  • 1 pound dried black-eyed peas Rinsed and soaked overnight or quick-soaked.
  • 6 cups chicken stock or vegetable stock Low-sodium preferred.
  • 1 can crushed tomatoes 14.5 ounce, undrained.
Aromatics and Seasoning
  • 4 ounces slab bacon Diced (about 1 cup).
  • 1 large yellow onion Finely diced.
  • 2 celery stalks Finely diced.
  • 1 large carrot Finely diced.
  • 2 cloves garlic Minced.
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper Optional.
  • 2 bay leaves Remove before serving.
Finishing and Garnish
  • 2 tablespoons unsalted butter For enriching the flavor.
  • 1/2 cup chopped fresh flat-leaf parsley For garnish.
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Large, heavy-bottomed Dutch oven or pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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

Don't Skip the Soaking: Soaking the black-eyed peas is crucial. It ensures even cooking, reduces overall cooking time, and helps the peas absorb flavors better.
Build Layers of Flavor: Take your time rendering the bacon and cooking the mirepoix (onion, celery, carrot) until softened. These steps are essential for a deep, complex flavor profile.