Blackeyed Peas with Jalapeños

I’ve made blackeyed peas for years (also purple bull peas) but this recipe seems to be the crowd favorite. It offers a great tasting pea dish with a little spice to kick it up. It’s not really too spicy or hot for the majority of people. Enjoy!
Cooking Instructions
- 1
Cut up bacon into small bites and cook in large stock pot. Render down all the fat over medium heat
- 2
Add the chicken broth, peas, sugar, baking soda, cayenne pepper, salt and black pepper into the pot. Simmer for 30 minutes or so until peas are tender.
- 3
Add in the sliced jalapeños into the pot. If you prefer less spicy you can leave them out. Continue to simmer for about another hour.
- 4
Remove from stove. Take photo and enjoy.
- 5
Tip: when I don’t have chicken stock I will boil a chicken quarter or two along with salt, pepper, and a few bouillon cubes.
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