Prep 10 mins
Cook 1 hr
This is heavenly! Its a great side dish or even a hearty lunch. This is from Betty Crocker.
- 4 slices bacon, cut into 1-inch pieces
- 2 1⁄2 cups chicken broth
- 1 cup dried black-eyed peas, sorted and rinsed
- 2 medium celery ribs, sliced (1 cup)
- 1 large onion, chopped (1 cup)
- 1 1⁄2 tablespoons chopped fresh savory (or 1 1/2 teaspoons dried savory)
- 1 garlic clove, finely chopped
- 3 medium carrots, thinly sliced (1 1/2 cups)
- 1 large green bell pepper, cut into 1-inch pieces
- 1⁄2 cup shredded monterey jack pepper cheese
- Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
- Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
- Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
- Stir in carrots and bell pepper.
- Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
- Sprinkle with cheese and bacon.
This dish was fantastic-so easy with lots of great flavor!!! I used dried savory and did not use the bell pepper or cheese- only because I didn't have any-and I added some sliced jalapeno. I served this w/ Outrageous Ham Steak Sauce and Sherri's Potato Salad for a DELICIOUS meal. Thank you so much, jovigirl, for a great recipe!!!
Who would have thought--black-eyed peas in an hour? These were very good. The onion, celery and garlic were lightly sautéed before adding the broth and peas. These retain their shape and are nice and tender. I served the peas over Jalapeno Jack Polenta Jalapeno Jack Polenta along with a side of fresh sliced tomatoes, green onions and of course cornbread. Since the polenta had the cheese in it, I opted to leave the cheese off when serving. Definitely a keeper in this house