Time: 1 hour

Serves: 6-8

  • 3 cups dried black-eyed peas
  • 2 slices of thick-cut bacon
  • 1/4 bunch fresh thyme
  • 2 tomatoes, quartered
  • 5 dried red chiles
  • 5 cloves garlic, peeled
  • 1 quart of low-sodium chicken stock
  • 1/4 cup chopped fresh cilantro
  • 4 green onions, chopped
  • 1 lemon, juice only
  • kosher salt and freshly ground black pepper
  • extra-virgin olive oil


Recipe courtesy Tyler Florence 061809-tyler_blackeye_pea In a large pot, add dried peas, chiles, thyme, bacon, tomato, garlic cloves.  Season with salt and pepper and pour over chicken stock.  Simmer over medium-low heat for 1 hour until peas are tender. Drain peas, reserving the cooking liquid and discarding thyme and chiles.  Cut up bacon and fold back into the peas with green onions, cilantro and fresh lemon juice.  Take the cooking liquid and puree in a blender (you will still have the garlic and tomatoes in there which will help thicken up the liquid).  Dress the peas with the emulsified liquid, and give it a final seasoning with salt and pepper if necessary.  Serve with fresh cilantro, lemon and a drizzle of olive oil.

Edited: July 31st, 2009