Bock New Year’s Black-Eyed PeasBy Steve Denney
- Recipe TypeEntree
- Prep Time20 minutes
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
- 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.
- Add the 2 tablespoons of olive oil, onions, red bell peppers, jalapeños (if using), a pinch of salt and some fresh cracked pepper.
- Sauté until onions are soft, about 5 minutes.
- Add chopped garlic and sauté for another minute or so. Add smoked paprika, cumin, chili powder and stir to incorporate.
- Add black-eyed peas, German-style bock and chicken stock and bring just to a boil.
- Reduce heat to medium low to low and let simmer uncovered for 1 hour, stirring occasionally, or until the peas are tender.
- Serve with cornbread or as a side dish for pork chops.