Bock New Year’s Black-Eyed Peas

  • Recipe TypeEntree
  • Prep Time20 minutes
  • Yield6

You can't bring in a new year without black-eyed peas and I have the absolute best black-eyed pea chowder recipe for just the occasion.


  • 1 pint of fresh black-eyed peas
  • 3 slices of smoked bacon, cut in strips
  • 2 Tbsp extra virgin olive oil
  • 12 oz bock beer (author used Shiner Bock)
  • 1 red onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 fresh jalapeño (optional)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh thyme, chopped
  • 3 cups chicken stock
  • 1 Tbsp smoked paprika
  • 1 Tbsp Cumin
  • 1 tsp chili powder
  • Handful of fresh cilantro, chopped
  • Kosher salt and fresh cracked pepper


  1. To make these black-eyed peas, in a medium stockpot or Dutch oven over medium high heat brown bacon strip until crispy and remove bacon onto a paper towel for later use.
  2. Add the 2 tablespoons of olive oil, onions, red bell peppers, jalapeños (if using), a pinch of salt and some fresh cracked pepper.
  3. Sauté until onions are soft, about 5 minutes.
  4. Add chopped garlic and sauté for another minute or so. Add smoked paprika, cumin, chili powder and stir to incorporate.
  5. Add black-eyed peas, German-style bock and chicken stock and bring just to a boil.
  6. Reduce heat to medium low to low and let simmer uncovered for 1 hour, stirring occasionally, or until the peas are tender.
  7. Serve with cornbread or as a side dish for pork chops.