Smoky Black Eyed Pea Smash – a delicious recipe with black eyed peas, water, bacon, cumin, paprika, cayenne. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare beans as customary (I pre soak and then leave in the crock pot but you might use canned). Rinse and drain in a collander.
2
Heat deep skillet. Add bacon and allow to render. Remove bacon and set aside.
3
If you're short on fat (you need 1 tbsp at least), supplement with olive oil (or if you're like me, your jar o' bacon fat from past exploits). Can skip bacon altogether and opt for olive oil if feeling veggie. Lower heat.
4
Sprinkle cumin over warm oil and allow to toast. Once fragrant, add paprika and stir about.
5
Add your beans and stir to coat with your spiced oil. Then using the back of a wooden spoon (or a fork if you can take the heat), mash the beans to further expose their innards to your delicious seasoning.
6
Add salt and cayenne to taste (start w/ 2 tsp salt), continuing to mash until desired texture is reached.
7
(If you desire something more smooth and dip like, feel free to run through the food processor with a little bean water).
8
Serve with chopped/crumbled bacon atop (if not already consumed).
374
kcal
Calories
21
g
Fat
18
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups black eyed peas (dried) or 2 cans, water (if not using canned), 2-3 chunks slab bacon, 1 teaspoon cumin, and more.
Yes, Smoky Black Eyed Pea Smash falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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