Spicy Black Eyed Peas with Pancetta and Kale


  • 1 package fresh black eyed peas (or 1 bag frozen)
  • 1 5 oz package pancetta
  • 4 cups beef broth
  • 1 cup diced red onion
  • 1 cup kale (fresh or frozen)
  • 2 tablespoons minced garlic
  • 3 tablespoons hot sauce (like red hot or texas pete)

In one large sauce pan add  3 cups of beef broth and bring to boil ( you will reserve one cup to deglaze the pan you cook your other ingredients in).  Add the black eyed peas and allow to cook for 10 -15 minutes while you prep the rest.

008In large pot saute your pancetta and red onions over medium heat for around 5 minutes.  Then add your garlic.  You want this all to cook and brown in the pan. 


As this starts to caramelize on the bottom, with a wooden spoon add the other cup of broth in small increments, scraping the bottom of the pot.  This will give you a nice flavor.

014Add your kale and cook with the rest of the ingredients for 3-5 minutes.  At this point your black eyed peas should be cooked in the other pot.  You will notice that a lot of your broth has been absorbed, which is fine.  Dump the peas with the broth in over top of your pancetta/kale mixture. Add in your hot sauce at this point.  Allow to simmer together for, at least, 15 minutes.  The flavor will only intensify as it cooks.

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