We have many time honored New Years Day eating traditions here in the South. Black-eyed peas and greens are standard New Year’s Day fare. This recipe for Tex-Mex Black Eyed Peas And Ham adds a bit of a South-of-the-border twist adding ham, bacon, tomatoes, chilis and an array of seasonings to make it more interesting. A scoop of rice is optional but, it provides the perfect bed to soak up the flavorful sauce. Trust me, you won’t want to leave a drop behind.
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Helpful Kitchen Items:
Tex-Mex Black Eyed Peas And Ham
- 1 lb dry black eyed peas rinsed and picked over
- 10 slices thick cut bacon cooked and crumbled
- 1 medium sweet onion finely diced
- 1/3 cup diced jalapeno or poblano or green pepper
- 3 cloves garlic minced
- 10 oz cubed smoked ham
- 1 14.5 oz can chili seasoned tomatoes [I used Del Monte Zesty Chili Style]
- 2 14.5 oz cans low sodium chicken broth [plus 1/2 cup]
- 1 tsp Worcestershire sauce
- 3/4 tsp seasoned salt adjust to taste
- 3/4 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dark chili powder
- 1/2 tsp red pepper flakes
- 1 large bay leaf
- 4 Tbsp chopped fresh cilantro
- Place the peas into a colander and rinse well, remove any debris. Place into a pot and cover with water and allow to soak on the counter overnight. Before cooking, drain and rinse well.
- On the stove top, in a large pot or dutch oven, cook the bacon until crispy. Remove with a slotted spoon to drain on paper towels. Reserve 3 Tbsp drippings.
- To the pot add green pepper and onion. Cook for 3 minute until softened and beginning to brown. Add the minced garlic and saute for 1 minute longer..
- Add ham, Worcestershire sauce, black eyed peas, chicken broth, canned tomatoes, seasoned salt, cumin, black pepper, chili, red pepper flakes, bay leaf and 2 Tbsp cilantro to the pot. Mix well. Simmer for 1 hour 15 minutes until the peas are tender.
- Uncover and remove bay leaf. Taste and adjust seasoned salt and pepper to your taste. Simmer uncovered for 15 minutes to reduce sauce and thicken slightly.
- Stir in the remaining cilantro just before serving. Serve with a scoop of rice and garnish with bacon crumbles.
This same method will work with pinto, navy, or butter beans.