Black-Eyed Peas

Makes 6 servings

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  • 1 slice cured turkey bacon, cut into small pieces 

  • 1 can low-sodium black-eyed peas (about 14 to 15 ounces) 

  • 1/2 cup water 

  • 1/2 teaspoon garlic powder 

  • 1/4 teaspoon onion powder 

  • 1/4 teaspoon salt 

  • 1/8 teaspoon black pepper 


  1. Wash your hands well with soap and hot water. 

  2. Open the can of black-eyed peas. Drain off the liquid. Rinse them in the can or using a colander. Pour off the water. 

  3. Turn the eye of the stove to medium heat. Preheat a small pot. 

  4. Add the bacon to the pot. Cook for 3 or 4 minutes, until the bacon is lightly brown. Stir some while it cooks. 

  5. Add black-eyed peas and water to the pot. Then add the garlic powder, onion powder, salt, and pepper. Stir gently to mix all the ingredients together. 

  6. Keep cooking until the black-eyed peas come to a boil. 

  7. Turn the heat down to medium. Let the black-eyed peas simmer, bubbling gently, for 8 to 10 minutes. Do not cover the pot. 

  8. When the liquid in the black-eyed pea mixture gets thick, the black-eyed peas are done. 

  9. Serve the black-eyed peas while they are hot.

  10. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.