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  • Southern Black-Eyed Peas

    2 votes
    Southern Black-Eyed Peas
    Prep: 10 min Cook: 60 min Servings: 8
    by myra byanka
    510 recipes
    >
    Traditional side dish in Texas and the southern states. Mix with cooked rice for Hoppin' John, or ladle over cornbread. Crockpot friendly.

    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

    Directions

    1. Soak peas in water for 6 or more hours
    2. Cook bacon, half-way, remove and chop.
    3. Add onion to the bacon grease, cook until translucent, add garlic and slivered vegetable of choice
    4. Drain peas from soaking water.
    5. Add them to a soup pot, along with all other ingredients.
    6. Simmer, uncovered, for 45 minutes-1 hour.
    7. Discard bay leaf and serve.
    8. Optional: serve over rice.

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    Reviews

    • scott
      scott
      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.

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