Black-eyed Peas or (Purple Hull Peas)


2 cups of dried blacked eye peas or purple hull peas

1 pack of bacon (diced)

1 large onion (diced)

32 ounce chicken broth

Jar of jalapenos

Seasonings of choice (I use Season salt, black pepper,

Garlic powder, chili powder,

Ground cumin)




  1. Start by putting the dried beans into a large bowl and fill the bowl up with water. Let the beans sit for at least 6-8 hours. This will rehydrate the beans making them double in size. After the beans have rehydrated, skim off any steams or trash from the top of the water. Rinse beans in a colander.
  2. Dice bacon into small pieces and add to a large cast iron pot on med-high heat (you can use non-stick but it is not suggested.) After the bacon has had a chance to render the fat, Add diced onion and cook till onions are translucent (4-5 minutes.)(Continuously stir to keep bacon and onion from sticking to bottom of pot)
  3. Add beans to pot then cover with chicken broth. Turn heat down to Medium. (If you do not have enough broth to cover beans then substitute water for remainder)
  4. You can add your first round of seasonings after you have covered the beans with liquids. The seasonings and quantities are your choice. Cover pot with lid.
  5. After about an hour of cooking you can add your jalapenos. Choose the amount of jalapenos to add depending on how spicy you want it.
  6. Continue checking the pot of beans and stirring often. If liquid level drops below the beans then add more.
  7. Cooking time will be approximately 2 hours total. The last 15 minutes, cook the beans with the lid off to cook out excess water.
  8. Taste the beans and adjust seasonings, beans are done when they are soft.




by Matthew Schwartz

To make chicken soup, go to the store and buy a can of Campbell’s Chicken Noodle Soup.  Add 1 can to bowl and microwave for however long the label says so or however hot you like your soup.  Then eat it and enjoy.

Campbell Chicken Soup