A Guide to Southern Peas
Even the flowers are edible.
Easy
40 MIN
This flavorful dish combines smoky bacon and well-seasoned black-eyed peas, perfect for a comforting meal. Traditionally served on New Year’s Day in the South, it’s believed to bring good luck and prosperity.
Ingredients
SERVINGS: 6-8
- 12 ounces thick-cut bacon, 1/2-inch diced
- 1 small sweet onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound dried black-eyed peas, soaked overnight and drained
- 4 cups unsalted chicken stock
- 2 dried bay leaves
- 2 tablespoons unsalted butter
Preparation
In a large pot or Dutch oven, cook diced bacon over medium heat until crispy, about 15-20 minutes, stirring occasionally. Remove the bacon and place it on a paper towel-lined plate, leaving the drippings in the pot.
Add diced onion to the pot with the bacon grease and cook for about 10 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in seasoned salt, garlic powder, onion powder, thyme, black pepper and cayenne pepper. Cook for an additional 30 seconds. Add the soaked and drained black-eyed peas, chicken stock and bay leaves. Stir well, bring to a boil and then reduce to a simmer. Cover and cook for 60-90 minutes, stirring occasionally, until the peas are tender.
Once the peas are cooked, stir in unsalted butter until melted. Taste and adjust seasoning as needed. Serve with crispy bacon on top for added texture and flavor.
KNOW YOUR FOOD
