Spicy Black Eyed Peas with Bacon and Bone Broth

Happy New Year!

I woke up with a pep in my step today, not so much because it’s a new year, but because December is OVER. Historically, the month of December is rough on my mood and this year was no exception. Too much activity, too much planning, too much sugar and alcohol always puts my sensitive brain on overload.

But today marks a new month and whole new year! My newest Feast 2 Fast nutrition coaching group starts on Monday, and I can’t wait to get back to allllll the veggies!

At the last minute, I decided to whip up some lucky black eyed peas in honor of a fresh start. Full disclosure: I’ve never made black eyed peas. I remember my grandparents always had them on New Year’s Day, and as a little girl I turned up my nose at them and thought they were icky.

Not to brag or anything, but I made a mean red beans and rice one time, so I figured it couldn’t be that different. The ingredients are simple and tasty. The bone broth gives your gut microbiome some love, and the bacon adds an extra kick of flavor that partners well with the spice from the jalapeno pepper (which is an idea from my brother when I told him I was attempting to make black eyed peas).

Like all legumes, black eyed peas are a great source of soluble fiber, which helps support healthy blood sugar metabolism. Soaking them overnight can help reduce the antinutrients in order to make them more tolerable for digestion and to optimize health benefits. They’re very high in folate as well, which is a brain-boosting bonus. I enjoyed a bowl of the spicy peas right after my New Year run, and I may even end up blending some up to make a hummus dip – who knows!



  • 1 pound black eyed peas

  • 7 cups beef or chicken bone broth (I used two 1 quart cartons, which leaves a little broth left over if you need it)

  • 3 slices bacon, cut into teeny pieces

  • 1 jalapeño, sliced into rounds

  • 1 bay leaf

  • 1 tablespoon salt

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon pepper

  • 1/2 tablespoon onion powder (you can probably chop half an onion too, but this was easier to throw in)

  • Cajun seasoning to taste


  1. Rinse, drain, and soak peas at least six hours or overnight.
  2. Cut bacon into small pieces and slice jalapeño into rounds.
  3. Put everything in pot and bring to boil 5 minutes.
  4. Reduce heat to medium-low and cover for 40 minutes, until peas are tender. Adjust and add more broth if you want a soup-like consistency.

Enjoy! Let me know what you think and how they make you feel! Cheers to a “lucky” new year!

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