Prep 30 mins
Cook 1 hr
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
- 4 cups fresh or frozen black-eyed peas
- 4 -5 slices bacon
- 1 large onion, chopped
- 1 stalk celery, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Love the chicken broth! I've always used water like my mom did, but never again. Skipped the celery because I didn't have any, used spiral sliced ham instead of bacon, and a one pound bag of dried peas not pre-soaked. Cooked covered for 4 hours - perfect!
Beans were delicious! I'm from the South as well. It's silly for anyone to claim certain ingredients disqualify something from being Southern cuisine. Just 'cause your mama and granny cooked something one way, doesn't mean someone else's didn't cook it another. Also, we do have celery and garlic in the South just like everywhere else. I thought they both made for nice additions.
Exactly what I was looking for. Notes to self...soaked beans overnight, one hour cooking time. Use plenty of onions and garlic. I chopped up one smoked sausage as I didn't have bacon. Tossed in a dried red pepper and herbes de provence. Used a beef bouillon cube, don't think beef or chicken would matter. Season at end.