Taste of Home
Black-Eyed Peas with Bacon
TOTAL TIME: Prep: 15 min. + soaking Cook: 40 min.
YIELD: 8 servings.
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
Ingredients
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1 pound dried black-eyed peas
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1/2 pound bacon strips, cooked and crumbled
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1 tablespoon butter
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1 large onion, chopped
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1 garlic clove, minced
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1/2 teaspoon dried thyme
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Salt to taste
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Optional: Fresh thyme leaves and additional cooked and crumbled bacon
Directions
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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.
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2.
In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
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3.
Stir onion mixture into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.
Nutrition Facts
3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.
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