Black-Eyed Peas with Bacon Recipe
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. My mother's recipe with bacon, garlic and thyme makes them extra special. —Ruby Williams, Bogalusa, Louisiana
- 1 pound dried black-eyed peas
- 1/2 pound bacon strips, cooked and crumbled
- 1 tablespoon butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- Salt to taste
- Additional cooked and crumbled bacon, optional
- 1. Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
- 2. In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
- 3. Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon. Yield: 8 servings.
1 cup equals 361 calories, 19 g fat (7 g saturated fat), 23 mg cholesterol, 228 mg sodium, 35 g carbohydrate, 11 g fiber, 15 g protein.
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