Black eyed peas are a Southern comfort classic. Ina Garten Black Eyed Peas Recipe version makes them absolutely delicious.
This Ina Garten Black Eyed Peas Recipe is simple. You’ll love how flavorful it tastes. The ingredients are easy to find too.
This recipe brings warmth to any table. Perfect for New Year’s or weeknight dinners. Learn how to make black eyed peas today.
Your family will ask for seconds guaranteed. Let’s dive into this amazing recipe together.
When I First Introduced to Ina Garten Black Eyed Peas
I discovered this recipe five years ago. My neighbor brought it to a potluck dinner. The taste was incredible from first bite.
I asked her for the secret immediately. She smiled and said it’s Ina’s recipe. I made it the very next day. My family couldn’t believe how good it was.
Now it’s our New Year’s Day tradition. The flavors are rich and so comforting. This dish changed how I cook legumes.
Equipment List
- Large heavy-bottomed pot with lid
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Colander
Ingredients You Need for Ina Garten Black Eyed Peas
- 1 pound dried black eyed peas
- 6 cups chicken or vegetable broth
- 4 slices thick-cut bacon chopped small
- 1 large yellow onion diced fine
- 3 garlic cloves minced very well
- 2 bay leaves for extra flavor
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons olive oil for cooking
Step-by-Step Guide
- Rinse the peas under cold water first.
- Remove any broken peas or small stones.
- No need to soak them overnight here.
- Ina’s method saves you valuable time.
- Heat your large pot over medium heat.
- Add the chopped bacon to the pot.
- Cook until it gets nice and crispy.
- This takes about 5 to 7 minutes.
- Remove bacon but keep the drippings inside.
- Add olive oil to the bacon drippings.
- Toss in the diced onion next.
- Cook until it becomes soft and translucent.
- Add the minced garlic and stir well.
- Cook for just one more minute total.
- Pour in the rinsed black eyed peas.
- Add the broth to cover them completely.
- Toss in the bay leaves now too.
- Bring everything to a rolling boil first.
- Reduce the heat to low immediately.
- Cover the pot with the lid securely.
- Let it simmer for 45 to 60 minutes.
- Stir occasionally to prevent any sticking.
- Peas should be tender but not mushy.
- Add salt and pepper to taste now.
- Stir in the crispy bacon pieces again.
- Remove the bay leaves before serving hot.
- Taste and adjust seasoning if needed.
Tips to Make the Best Ina Garten Black Eyed Peas
- Don’t skip the bacon for best flavor.
- It adds smoky richness you’ll absolutely love.
- Check peas after 45 minutes for doneness.
- Older peas might need more cooking time.
- Add more broth if it gets too dry.
- The peas should have a nice gravy.
- Serve with cornbread for authentic Southern comfort.
- Leftovers taste even better the next day.
- Store in the fridge for five days.
- You can freeze portions for three months.
FAQs about Ina Garten Black Eyed Peas
Q: Can I use canned black eyed peas instead?
A: Yes, you absolutely can use canned peas. Reduce cooking time to just 15 minutes total.
Q: Do I need to soak dried peas overnight?
A: No soaking is required for this recipe. Ina’s method cooks them perfectly without soaking overnight.
Q: Can I make this recipe vegetarian friendly?
A: Skip the bacon and use vegetable broth. Add smoked paprika for that smoky flavor instead.
Q: How do I know when peas are done?
A: They should be tender but hold their shape. Taste one to check if it’s soft enough.
Q: What can I serve with black eyed peas?
A: Cornbread, collard greens, and rice work perfectly. Ham or fried chicken are great too.
Final Thoughts
This Ina Garten Black Eyed Peas Recipe is wonderful. It’s simple enough for beginner cooks too. The ingredients for black eyed peas are affordable.
The taste is absolutely worth the effort. Make it for your next family gathering. Everyone will love this comforting Southern dish.
Happy cooking and enjoy every delicious bite!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Black Eyed Peas Recipe
Equipment
- Large heavy-bottomed pot with lid
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Colander
Ingredients
- 1 pound dried black eyed peas
- 6 cups chicken or vegetable broth
- 4 slices thick-cut bacon chopped small
- 1 large yellow onion diced fine
- 3 garlic cloves minced very well
- 2 bay leaves for extra flavor
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons olive oil for cooking
Instructions
- Rinse the peas under cold water first.
- Remove any broken peas or small stones.
- No need to soak them overnight here.
- Ina’s method saves you valuable time.
- Heat your large pot over medium heat.
- Add the chopped bacon to the pot.
- Cook until it gets nice and crispy.
- This takes about 5 to 7 minutes.
- Remove bacon but keep the drippings inside.
- Add olive oil to the bacon drippings.
- Toss in the diced onion next.
- Cook until it becomes soft and translucent.
- Add the minced garlic and stir well.
- Cook for just one more minute total.
- Pour in the rinsed black eyed peas.
- Add the broth to cover them completely.
- Toss in the bay leaves now too.
- Bring everything to a rolling boil first.
- Reduce the heat to low immediately.
- Cover the pot with the lid securely.
- Let it simmer for 45 to 60 minutes.
- Stir occasionally to prevent any sticking.
- Peas should be tender but not mushy.
- Add salt and pepper to taste now.
- Stir in the crispy bacon pieces again.
- Remove the bay leaves before serving hot.
- Taste and adjust seasoning if needed.
Notes
- Don’t skip the bacon for best flavor.
- It adds smoky richness you’ll absolutely love.
- Check peas after 45 minutes for doneness.
- Older peas might need more cooking time.
- Add more broth if it gets too dry.
- The peas should have a nice gravy.
- Serve with cornbread for authentic Southern comfort.
- Leftovers taste even better the next day.
- Store in the fridge for five days.
- You can freeze portions for three months.
