Southern Black-Eyed Peas
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1 large onion chopped
- 6 cups chicken broth
- 1/4 teaspoon ground black pepper
- 4 garlic cloves minced
- 1 stalk celery diced
- 4 cups fresh or frozen black-eyed peas
- 4 -5 slices bacon
- Carbohydrate 3.25450930555556 g
- Cholesterol 920 mg
- Fat 184.785366944444 g
- Fiber 0.598326400491926 g
- Protein 228.618389583333 g
- Saturated Fat 52.8853252777778 g
- Serving Size 1 1 serving(s) (1260g)
- Sodium 865.380944444444 mg
- Sugar 2.65618290506363 g
- Trans Fat 15.7126169444445 g
- Calories 2652 calories
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels. Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary. Lower heat to simmer; crumble bacon and add to peas. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
