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5.0 from 3 votes

Black-Eyed Peas with Tomatoes

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!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 267 kcal
Cuisine: American

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

    Cup of Yum
  1. In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
  2. Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
  3. Add chopped onion and cook until soft, about 3 to 4 minutes.
  4. Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
  5. Reduce heat to medium-low and add tomatoes, ½ cup green onions, bay leaves, 1 teaspoon of salt and pepper, each. 
  6. 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. 
  7. Season with more salt, to taste.
  8. Remove bay leaves, and discard.
  9. Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.

Nutrition Information

Calories 267kcal (13%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 267

% Daily Value*

Calories 267kcal 13%

* Percent Daily Values are based on a 2,000 calorie diet.