Recipe courtesy of John Besh

Black-Eyed Peas

Save Recipe
  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 20 min
  • Yield: 8 servings
Share This Recipe


1/4 cup rendered bacon fat

2 small onions, diced

1 stalk celery, diced

1 pound dried black-eyed peas 

1 pound smoked pork jowls

2 bay leaves

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Hot sauce, such as Tabasco, as needed

Cooked rice, for serving 


  1. Heat a large, heavy-bottomed soup pot over medium heat. Add the bacon fat and sweat the onions and celery in the bacon fat until the onions are translucent, about 5 minutes. Add the black-eyed peas and pork jowls and cover with 2 inches of water. Add the bay leaves, bring to a boil, reduce to a simmer and cover the pot. Simmer the peas until tender, about 2 hours, adding more water if need be to make sure the peas are covered by 2 inches of liquid while cooking. Season with salt, pepper and hot sauce to taste. Serve over rice.