Kitchen Roundtable

:rectnt Southern Black-Eyed Peas :oed

Southern Black-Eyed Peas

Tastiest way I've found to cook black-eyed peas.
1 (16 ounce) package dried black-eyed peas (about 2 cups)
2-3 slices bacon
1/2 large onion, chopped
1/2 stalk celery, diced
2 cloves garlic, minced
3 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Sort peas and pick out any bad peas or debris.
Rinse well in a colander; let drain.

In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.

Cook onion and celery in bacon drippings until tender.
Add garlic the last minute or two. Drain excess grease.
Add broth, sugar, salt, pepper and peas.
Bring to a boil and skim top to remove foam or scum if necessary.
Lower heat to simmer; crumble bacon and add to peas.
Cover and simmer until peas are tender, 45 minutes to 1 1/2 hours, depending on how you like your peas cooked. (I start checking them at 30 minutes, because I don't like mushy peas.)
Check water level occasionally, making sure the peas have just enough to cover them.
When done, taste and adjust seasoning.

If using fresh or frozen peas, cooking time will be less, 30 minutes to 1 hour.

Messages In This Thread

:rectnt Southern Black-Eyed Peas :oed
How do you serve them, with what?
:ohyeah yum Cathyntx!
Ha, I should have read your response first, Nancyo! *NM*
Last night, I made them to go with meatloaf. Usually
Thank you. I made these once when I lived in the South for a year. There was a call-in radio show
I got off the track a bit! :lol I meant to say that that is how I got a recipe for Black-Eyed Peas
Hope you like it, GG, we do. *NM*
We call it snow ice cream here.
Well, I have NOW! But it took a Southerner to enlighten me. On the other hand, when I was a kid,
We caught it falling, too, but it's a lot better
I'll have to try to find that notebook to see if I can find the recipe! *NM*
No hurry, but if you find it, the specs should be interesting.