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Black-Eyed Peas with Bacon

 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.