Black Eyed Peas with Bacon
User Reviews
5
Black Eyed Peas with Bacon
Description
Starting with rinsed and soaked black-eyed peas, they are boiled briefly and then soaked to hydrate. Bacon is cooked until crisp and rendered fat used to sauté onion and garlic, adding richness and depth. These ingredients are returned to the pot with bay leaves, thyme, and additional water to simmer gently until the peas soften, approximately 30-40 minutes. Water is added as needed to maintain moisture without making the dish soupy.
The simmering incorporates the smoky, salty bacon flavor into the peas, and the spices provide warmth and a bit of heat. Texturally, the peas become tender but intact, with the option to mash part of them to add creaminess. The dish can be served garnished with herbs and hot sauce according to taste.
This black-eyed peas preparation works well as a side dish or a standalone meal with bread or rice. Adjust the seasoning or spiciness to preference, making it versatile for various palates.
Ingredients
- 1 lb. black-eyed peas dried
- 4 cups chicken broth
- water
- 8 oz. Bacon diced
- 1 cup onion finely diced
- 2 cloves garlic finely minced or pressed
- 2 bay leaves dried
- ½ teaspoon thyme or about 1 ½ teaspoons fresh thyme leaves, dried
- 1 tablespoon red wine vinegar
- 1 teaspoon creole seasoning or Cajun seasoning
- kosher salt to taste
- black pepper to taste
- hot sauce for serving
- parsley optional garnish, chopped parsley, sliced green onions, chives or additional thyme
- green onion
- chives
- thyme
Instructions
- Rinse and sort black-eyed peas. Place peas in a Dutch oven. Add chicken broth and (if necessary) enough water to cover the peas by about 1 inch. Bring to a boil; boil for 2 minutes. Remove from heat, cover with a lid, and let the peas soak for 1 hour. Do not drain.
- In a large cast iron skillet (or other heavy skillet), cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in pan. Add onion to the drippings and cook over medium-high heat until tender, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute.
- Transfer onion, garlic and drippings to the Dutch oven with the black-eyed peas and broth. Stir in bay leaves, thyme, and 1 additional cup of water. Bring to a boil; reduce heat to low, and simmer (covered) until the peas are tender – about 30-40 minutes, stirring occasionally. Add extra water to the pot, as necessary, to keep the peas moist (but not too soupy). By the end of the cooking time, the peas will have absorbed most of the liquid in the pot. Remove from heat, discard bay leaves, stir in vinegar and Creole seasoning. Taste and season with salt and pepper, if necessary.
- Garnish with crispy bacon and fresh herbs or sliced green onions. Serve with hot sauce on the side.
Notes
- Monitor the pot while simmering and add water as needed to keep peas moist without becoming soupy.
- For extra heat, add crushed red pepper flakes, cayenne, or additional Creole seasoning.
- To thicken, mash some cooked peas against the pot's side or puree a portion and stir back in.
- Optional garnishes include chopped parsley, green onions, chives, or extra thyme for fresh herbal notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cups
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 369kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 717mg | 30% |
| Potassium | 926mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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