Ingredients
- 1 lb. dry black-eyed peas, soaked 6 hours in water
- 3 cups homemade chicken broth, or canned
- 3 cups water
- 2 pieces half-cooked hardwood bacon, or 1/4 cup chopped, left-over ham
- 1 small onion, chopped
- 3 cloves garlic, chopped
- optional: 1/4 cup slivers of spinach or collard greens (make something else with the rest)
- 1/4 tsp. thyme
- 1 bay leaf
- 4 oz. tomato sauce
- 4 oz. petite diced tomatoes, or 1-2 diced Romas
- 1 tsp. salt
- 1/4 tsp. pepper
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Southern Black-Eyed Peas
Time: 10 minutes prep, 60 minutes cook
Servings: 8
Directions
- Soak peas in water for 6 or more hours
- Cook bacon, half-way, remove and chop.
- Add onion to the bacon grease, cook until translucent, add garlic and slivered vegetable of choice
- Drain peas from soaking water.
- Add them to a soup pot, along with all other ingredients.
- Simmer, uncovered, for 45 minutes-1 hour.
- Discard bay leaf and serve.
- Optional: serve over rice.
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Summary
Traditional side dish in Texas and the southern states.
Mix with cooked rice for Hoppin' John, or ladle over cornbread.
Crockpot friendly.
Menus and Pairings
Reviews
October 30, 2021
very good recipie, make it a meal rather than a side dish by adding a little more bacon, and rice directly to the mix. Just a tip, black eyed peas must be soaked longer than 6 hours. Best over nightt in the fridge 9 or 10 hours.I've cooked/tasted this recipe!This is a variation
