This hearty black-eyed pea recipe, featuring smoky bacon and rich chicken stock, is perfect for a comforting meal any day of the week.

Scale

1 pound dried black-eyed peas

4 strips smoked bacon

diced

½ onion

diced (about 1 cup)

1 teaspoon black pepper

1 teaspoon garlic powder

6 cups chicken stock

3 bay leaves

Kosher salt

to taste

Sort and rinse the beans and then soak in a large container with lots of water overnight. (You want them covered by at least 2 or 3 inches.)
Add the bacon, onion, black pepper, and garlic powder to a large pot over medium heat and cook until the onions have softened and are slightly translucent, about 10 minutes.
Add the soaked, drained beans, chicken stock, and bay leaves. Bring to a boil, reduce to a simmer, and cook, skimming any impurities that rise to the surface, until the beans are tender, about 1 hour.
Discard the bay leaves and season with salt. Serve.

For a richer flavor, consider adding additional spices or vegetables to the pot. Adjust seasoning to taste.

Keywords: black eyed pea recipe, black-eyed peas, southern cooking, comfort food