Community Pick
Southern Black-Eyed Peas
photo by limeandspoontt
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
directions
- 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).
Questions & Replies
Reviews
-
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.
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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.
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Tweaks
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RECIPE SUBMITTED BY
Widowed, mother of 5, grandmother of 7, great-grandmother of 2. My grandchildren are the joy of my life. Cooking is my passion, reading is my relaxation, so reading new recipes is "passionate relaxation".