Steps

• Step 1

  Heat the Traeger temperature with the lid closed to 350°F; this will take about 15 minutes. Line a plate with paper towel.

  00:15

  350 ˚F / 177 ˚C

• Step 2

  Heat a large Dutch oven or cast-iron pot on the stove over medium heat. Cut the bacon into 1-inch pieces place in Dutch oven. Cook, stirring occasionally, until the bacon is nicely browned on all sides. With a slotted spoon, transfer the bacon to the plate.

  Ingredients

  • 1 1/2 Pound smoked slab bacon

• Step 3

  Add the garlic and cook briefly until fragrant. Add the chicken stock, black-eyed peas, bay leaves, thyme, parsley, and pepper. Return the bacon to the pot.

  Ingredients

  • 2 Tablespoon garlic, minced

  • 10 Cup unsalted chicken stock

  • 1 Pound dried black-eyed peas, soaked and drained

  • 4 Whole Bay leaves

  • 2 Teaspoon dried thyme, plus more for serving

  • 2 Cup fresh chopped parsley, plus more for serving

  • 1 Teaspoon kosher salt

  • 1/4 Teaspoon black pepper

• Step 4

  Cover the pot and place it directly on the grill grates. Cook, covered, for 1 hour.

  01:00

  350 ˚F / 177 ˚C

• Step 5

  Remove the lid and cook until the beans are tender, 30 minutes to 1 hour; the time will vary depending on the weather, your grill, and how long the beans soaked. Remove from the Traeger, season to taste with salt and black pepper. If you like, mix in cooked white rice for Hoppin' John. Serve garnished with additional parsley. Enjoy!

  00:30

  350 ˚F / 177 ˚C

  Ingredients

  •  Cooked rice (optional)