Smoky Black-Eyed Peas

1 - 4
PersonalPoints™ per serving
Total Time
1 hr 15 min
5 min
1 hr 10 min
Black-eyed peas are a great source of plant-based protein and we love that, unlike some other dried beans, they will cook up in about an hour without any overnight soaking. Canadian bacon replaces traditional ham hocks to bring a similar smoky meatiness to the legumes. This simple recipe is delicious on its own as a main or side dish while the leftovers easily transform into a variety of other dishes.


Olive oil

1 tbsp(s)

Uncooked onion(s)

2 cup(s), chopped, chopped

Uncooked celery

½ cup(s), finely chopped

Garlic clove(s)

1 clove(s), large, finely chopped

Dry black eye peas

1 pound(s)

Uncooked Canadian bacon

6 oz, chopped

Fresh thyme

3 sprig(s)

Bay leaf

2 leaf/leaves

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)


  1. In a Dutch oven, heat oil over medium-high heat. Add onion, celery, and garlic; cook, stirring often, until softened, about 5 minutes.
  2. Stir in peas, Canadian bacon, thyme, bay leaves, and 6 ½ cups water; bring to a boil. Reduce heat to maintain a simmer, cover, and simmer until peas are tender, 50 to 60 minutes. Stir in salt and pepper. Discard bay leaves and thyme sprigs.
  3. Per serving (about 1 cup)