Smoked Black-Eyed Peas


  • 4lbs. fresh black-eyed peas
  • 1 large onion, diced
  • 8oz bacon
  • 3oz garlic
  • 2 tbsp Ben's Heffer Dust
  • 2 qt water


  • Place a stock pot onto the recteq at 400°F.
  • Sauté onions in stock pot until translucent (about 6-8 minutes).
  • Add bacon and garlic and sauté for 15 minutes, letting the bacon fat render.
  • Add water/stock, black-eyed peas, and Ben's Heffer Dust to taste, and allow to cook for 60 minutes.