black-eyed pea chowder
(1 rating)
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Another specialty from the south is black-eyed peas. You'll find this little pea grown in most gardens in the south. And you will discover that it's not just for New Year's Day celebration. This recipe is a filling yet speedy soup. For this recipe I'm substituting canned black-eyed peas for the fresh ones. Normally I wouldn't do this because I use fresh. But for those of you that might not have them in your part of the country you can use canned ones.
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(1 rating)
yield
8 serving(s)
Ingredients For black-eyed pea chowder
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1 lbsliced bacon
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1 cchopped celery
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1 cchopped onion
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1 cchopped green pepper
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2 can16-ozs. each black-eyed peas, rinsed and drained
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1 can10.5-oz beef consomme
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2 can14.5-oz each stewed tomatoes, cut up
How To Make black-eyed pea chowder
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1In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings; saute celery, onion and green pepper in drippings until tender. Add bacon and remaining ingredients; heat through.
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2If using fresh black-eyed peas, cook peas before attempting any of the above. Peas can be cooked in a crock-pot or slow-cooker overnight on low.
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