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, chilies 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.
Tex-Mex Black Eyed Peas and Ham
Quick Soak Method for Dried Black Eyed Peas and Beans
If you're running short of time, it's quite possible to enjoy dried black eyed peas or beans using a quick soak method. To do so, rinse the black eye peas, and place into a pot. Cover with water allowing 1 inch over the top. Bring to a boil on the stove top and boil for 1 minute covered. Remove from the stove and allow the peas to sit for 1 hour covered. Rinse, then proceed with the instructions in the recipe. This same method will work with pinto, navy, or butter beans.
Side Dishes to Serve with Black Eyed Peas
If you'd like to add collards to your black-eyed peas meal checkout my recipe for Cajun Collard Greens with Bacon. Another classic addition to the menu would be a big skillet of honey cornbread slathered with sweet cream butter. You may also like to add this delicious recipe for Black Eyed Pea Cakes from My Recipes to your dinner rotation.
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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
- ⅓ 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 ½ cup]
- 1 tsp Worcestershire sauce
- ¾ tsp seasoned salt adjust to taste
- ¾ tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp dark chili powder
- ½ 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.