Blackeyed Peas with Jalapeños

Name: Blackeyed Peas with Jalapeños
Total time: 5400 s
Yield: 16 servings
Cuisine: American
Ingredients: 6 slices Raw Bacon; 8 cups Chicken Broth; 4 (16 oz) bags Frozen Blackeyed Peas; 4 tbsp white sugar; 1 tsp Baking Soda; 1 tbsp Ground Cayenne Pepper; Salt and Pepper to taste; 12 oz jar Pickled Sliced Jalapeño Peppers

1953kenny @kennyp

Texas, United States

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!

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Ingredients

1 hour 30 minutes

16 servings

6 slicesRaw Bacon
8 cupsChicken Broth
4 (16 oz)bags Frozen Blackeyed Peas
4 tbspwhite sugar
1 tspBaking Soda
1 tbspGround Cayenne Pepper
Salt and Pepper to taste
12 ozjar Pickled Sliced Jalapeño Peppers

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Steps

1 hour 30 minutes

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.