Black-Eyed Peas

Black-Eyed Peas


  • 16- ounce package black-eyed peas
  • 6 cups water
  • 2 bay leaves
  • 4 slices hickory-smoked bacon - diced into 1/2 inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon apple-cider vinegar
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon garlic salt


  1. Rinse beans under cold water. Drain and place in a large Dutch oven, cover with 2 inches of water and soak for eight hours. Drain, place back in the pot and add in 6 cups of water. Stir in the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 1-1/2 hours. Remove bay leaves and adjust seasonings to taste. Store the beans in their liquid. Use a slotted spoon to serve.
  2. Quick soak method: Place peas in a saucepan and cover with 2 inches of cold water. Bring to a boil for 2 minutes. Remove pan from heat. Let stand for 1 hour, then drain.