Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.
Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!
My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).
This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.
When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish:
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
Why I Use Frozen Blackeyed Peas For This Recipe
I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.
Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!
Cook The Blackeyed Peas
After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.
Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.
Let’s Add Some Flavor!
Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).
Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.
Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.
Add More Flavor!
Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.
Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.
Simmer Until Broth Is Absorbed
Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.
Serve The Southwest-Style Blackeyed Peas
Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.
Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!
I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.
Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day.
Looking For More VEGGIE SIDE DISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie recipes for you to check out, including:
- Grilled Summer Veggies
- Fresh Corn Sauté with Red Peppers and Onions
- Orange Glazed Carrots
- Sugar Snap Pea Stir Fry
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.
- 12 ounces frozen blackeyed peas thawed
- 3 slices bacon chopped in small pieces
- ¼ medium yellow onion diced
- 2 cloves garlic minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 2 Tablespoons green chilis (diced/canned)
- 2 Tablespoons fresh cilantro chopped
Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.
Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.
Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.
Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.
Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!
Here’s one more to pin on your Pinterest boards!