Black-Eyed Peas with Tomatoes
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 people
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Calories
267 kcal
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Cuisine
American
Black-Eyed Peas with Tomatoes
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These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!
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Ingredients
- 3 lices thick applewood smoked bacon roughly chopped
- ¼ cup yellow or white onion chopped
- 5 cups dried black-eyed peas 2 lbs
- 8 cups chicken stock or vegetable stock, or water
- 2 cups cherry tomatoes halved
- 1 cup green onions chopped, plus extra for garnish
- 2 bay leaves
- 3 to 4 teaspoon kosher salt to taste
- 1 teaspoon freshly ground black pepper
Instructions
- In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
- Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
- Add chopped onion and cook until soft, about 3 to 4 minutes.
- Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and add tomatoes, ½ cup green onions, bay leaves, 1 teaspoon of salt and pepper, each.
- Simmer until peas are tender, approximately 1 ½ to 2 hours, stirring occasionally, and adding more stock, when necessary. Don't let the beans ever get too dry, there should always be some liquid present.
- Season with more salt, to taste.
- Remove bay leaves, and discard.
- Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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