Black-Eyed Peas with Bacon
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
8 ServingsPrep: 10 min. + soaking Cook: 35 min.
- 1 pound dried black-eyed peas, rinsed and sorted
- 1/2 pound bacon, 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
- Place peas and bacon in a large Dutch oven; add water to cover. Bring
- to a boil; boil for 2 minutes. Remove from the heat; let soak,
- covered, for 1 hour. Do not drain.
- 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
- and salt.
- Add to pea mixture; return to the heat. Cook, covered, over medium
- heat for 30 minutes or until peas are tender, stirring occasionally.
- If desired, top with additional crumbled bacon. Yield: 8 servings.
Nutritional Facts: 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.