Buzz
Canned black-eyed peas are quickly becoming a go-to pantry item for me. They’re perfect for whipping up a quick stew, an unexpected hummus, and—just as I had hoped—taste incredible when refried.
When fried in bacon grease and combined with some alliums, these earthy, savory peas turn into a smooth and indulgent treat—ideal for spreading on tortillas, dipping with corn chips, or serving alongside veggies for a charming crudité. Like all refried beans, making these is simple and doesn’t take much time. Here’s what you’ll need:
1 can (about 2 cups) of black-eyed peas, drained and rinsed
1-2 tablespoons of bacon grease, lard, or vegetable oil (or any oil you prefer)
2 cloves of garlic, minced
1/4 of an onion, diced
1 bay leaf
Salt to taste
1-2 tablespoons of water
Rinse the black-eyed peas and let them drain in a colander set on top of a dish towel. In a small Dutch oven, heat one tablespoon of your preferred fat over medium heat. Once melted, toss in the garlic and cook until fragrant and just starting to turn golden. Remove the garlic with a slotted spoon and set it aside. Add the onion, bay leaf, and a generous pinch of salt, and cook until the onion softens and becomes translucent. Raise the heat to medium-high, add the black-eyed peas, and cook until they begin to break apart, stirring to scrape up any browned bits stuck to the bottom of the pot. If things start to dry out, add another tablespoon of fat.
Once the beans are tender and falling apart, discard the bay leaf and transfer the contents to a food processor. Pulse or blend until you reach your desired texture, adding a tablespoon of water at a time if it needs to loosen up. (For a chunkier texture, you can use an immersion blender or even a potato masher.) Transfer to a serving bowl for dipping or directly onto tortillas.
