Kitchen Roundtable

:rectnt Southern Black-Eyed Peas :oed

Southern Black-Eyed Peas

In my opinion, this is the very best recipe for black-eyed peas I've ever eaten. Served alongside cabbage and cornbread, this is the perfect New Year's Day meal.
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 a 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.

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
:thup *NM*
This sounds delish!
I hope you do! *NM*