Prep 5 mins
Cook 30 mins
Plain and simple comfort food. Not to mention very economical! Black eyes are one of my favorite things to grow in the garden. I think every Southerner knows you have to eat Black-eyes on New Years but we love them any day of the year. They make a fantastic meatless meal if you leave the bacon out or a meal with less meat with it in. These are amazing served with fresh sliced tomatoes and hot cornbread with melting butter. A heavenly meal for a Texan, a Southerner or anyone who can enjoy a meal that doesn't necessarily include a big hunk of meat. I have even done this with no meat at all and it was just as delicious.
- 1 lb black-eyed peas (fresh is best, frozen or dried are fine also)
- 1 medium onion, chopped
- 1⁄2 lb bacon (I use turkey bacon, but would be great with regular or even soy bacon)
- Shell peas if necessary. They are fun to shell. Just pull the string from one end to the other and push the peas out with your finger. Lots of ways to do it but that is my favorite. I like to leave some of the thinner ones whole and just cut them in pieces-'snaps' to season the beans even more.
- Wash peas and pick out anything you don't want in the pot. Place peas in a Dutch oven and cover with water to about an inch over the peas. You can use broth or stock here but we prefer water because it lets the flavor of the peas shine through.
- Chop bacon in about one inch pieces and toss it and the chopped onion into the pot. (You can use salt pork if you like but I can't stand the stuff. Just make lots of slits cuts in it down to the rind but not all the way through)
- Cover and bring to a boil then reduce to a simmer and cook until peas are tender. About 30 to 45 minutes for fresh or frozen and about an hour and a half for dried.
- Stir occasionally and add more water if needed.
- Taste and add salt to taste.
- These freeze and reheat really well so make a 'mess' of them and freeze the leftovers.