Black Eyed Peas Gina Young Style

Ingredients

• 0.5 lb Bacon (hardwood smoked, cut into 1‑inch pieces)
• 1 cup Dried Black Eyed Peas (rinsed and soaked briefly)
• 1 medium Vidalia Onion (sweet, peeled and diced)
• 1 large Bell Pepper (any color, diced; half added early, half added at end)
• 3 cloves Garlic (peeled and minced)
• 1 tsp Chicken Bouillon Powder (low‑sodium if possible)
• 1/4 tsp Red Pepper Flakes (adjust to heat preference)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 cup Long Grain White Rice (rinsed)
• 4 cups Water (for beans and rice)
• 1 package Jiffy Cornbread Mix (standard 8.5‑oz box)
• 1 Egg (large, beaten)
• 1/3 cup Milk (whole or 2% works best)
• 2 tbsp Butter (melted, for brushing cornbread)

Instructions

1. Prepare Ingredients

   Rinse the dried black‑eyed peas under cold water and set aside. Peel and dice the Vidalia onion, dice the bell pepper (reserve half for later), and mince the garlic cloves.

   Time: PT5M

2. Render Bacon

   Heat a large skillet over medium‑high heat. Add the chopped bacon and cook, stirring occasionally, until the pieces are golden‑brown and crispy and most of the fat has rendered.

   Time: PT10M

   Temperature: medium‑high

3. Sauté First Vegetables

   Add half of the diced onion, half of the diced bell pepper, and the minced garlic to the skillet with the bacon. Sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium

4. Combine Beans and Liquid

   Transfer the sautéed mixture to the large Dutch oven. Add the rinsed black‑eyed peas, 4 cups of water (or low‑sodium chicken broth for extra flavor), and bring to a boil.

   Time: PT5M

   Temperature: high

5. Simmer Beans

   Reduce heat to a gentle simmer, cover partially, and cook for 45‑55 minutes, stirring occasionally, until the peas are tender but not mushy.

   Time: PT50M

   Temperature: low

6. Season the Beans

   Stir in chicken bouillon powder, onion powder, garlic powder, red pepper flakes, salt, and black pepper. Taste and adjust seasoning, adding more salt or pepper as needed.

   Time: PT5M

7. Add Remaining Vegetables

   Add the reserved half of the onion and bell pepper to the pot. Cook uncovered for another 5 minutes to retain texture and color.

   Time: PT5M

   Temperature: medium

8. Cook Rice

   While the beans finish, combine 1 cup rinsed rice with 2 cups salted water in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 11 minutes until water is absorbed and rice is fluffy.

   Time: PT11M

   Temperature: medium‑low

9. Prepare Cornbread Batter

   In a mixing bowl, combine the Jiffy cornbread mix, 1 egg, 1/3 cup milk, and 2 tbsp melted butter. Stir until just combined; do not overmix.

   Time: PT3M

10. Bake Cornbread

    Preheat the oven to 350°F. Pour the batter into an greased oven‑safe pan and bake for 20‑22 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT22M

    Temperature: 350°F

11. Finish and Serve

    Remove the cornbread, brush with additional melted butter, and let rest 5 minutes. Fluff the rice, then plate a generous scoop of beans over the rice and serve with a warm slice of cornbread.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

68 g

Fat

22 g

Fiber

12 g

Ingredient Substitutions

• Instead of Bacon: ham hock, smoked turkey necks, smoked turkey thighs
• Instead of Dried Black Eyed Peas: canned black eyed peas (drained)
• Instead of Vidalia Onion: yellow onion
• Instead of Bell Pepper: green pepper, poblano
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Chicken Bouillon Powder: vegetable bouillon, stock cube
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Onion Powder: dried onion flakes
• Instead of Garlic Powder: fresh garlic (extra)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Long Grain White Rice: brown rice, basmati rice
• Instead of Jiffy Cornbread Mix: homemade cornbread batter
• Instead of Egg: extra milk (1/4 cup)
• Instead of Milk: buttermilk, plant‑based milk
• Instead of Butter: margarine, olive oil

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Frying Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Oven‑Safe Baking Pan
• Wooden Spoon or Ladle
• Colander

Critical Steps — Do Not Skip

• Render bacon until crispy to create flavorful fat.
• Simmer black‑eyed peas until tender without overcooking.
• Season beans in layers and taste before final adjustment.
• Add second batch of vegetables near the end for texture.
• Bake cornbread just until done to keep it moist.

Chef Tips from the Video

• Use fresh garlic instead of jarred for a brighter flavor.
• Reserve half of the vegetables for the end to keep texture.
• Render bacon fat first; it acts as the cooking oil for the entire dish.

Troubleshooting

Storage

Refrigerator: Store beans, rice, and cornbread in airtight containers for up to 4 days.

Freezer: Beans freeze well for up to 3 months; reheat gently with a splash of water.

Room temperature: Cornbread can sit at room temperature for 2 days, covered.

Make-Ahead Tips

• Cook the beans a day ahead; they develop deeper flavor.
• Reheat beans with a splash of broth to prevent drying.
• Prepare cornbread batter early and bake just before serving.

Frequently Asked Questions