A hearty and flavorful dish featuring black-eyed peas simmered with smoky bacon and aromatic vegetables, perfect for a comforting meal.
Rinse the black-eyed peas thoroughly under cold water.
Soaking the peas overnight can reduce cooking time and improve texture.
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Cooking the bacon slowly ensures it renders its fat properly for added flavor.
Add the chopped onion and diced bell pepper to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the black-eyed peas, diced tomatoes, basil, bay leaf, salt, and black pepper to the pot. Stir to combine.
Ensure all ingredients are well mixed for even cooking.
Cover the ingredients with water and bring to a boil. Reduce heat to low and simmer, uncovered, until the peas are tender, about 1.5 hours.
Check occasionally and add more water if needed to keep the peas submerged.
Crumble the cooked bacon and stir it back into the pot. Adjust seasoning if necessary.
Adding the bacon at the end preserves its crispy texture.
Serve the black-eyed peas over cooked rice and garnish with sliced jalapeño.
For a complete meal, pair with cornbread or a side salad.
