Black-Eyed Peas with Bacon
Serve with rice or hot corn bread. Can be fixed with any type of meat, but bacon seems to be the best. If you can find a good ham bone, that's good to use too.
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- 1 lb
- dry black-eyed peas, sorted and rinsed
- 1/2 lb
- bacon, cooked and crumbled
- 1 Tbsp
- butter or margarine
- large onion, chopped
- garlic clove, minced
- 1/2 tsp
- dried thyme
- salt to taste
- additional crumbed bacon, optional
1Place peas and bacon in a soup kettle or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.
2Remove from heat; cover and let stand for 1 hour. Do not drain.
3In a skillet, melt butter or margarine over medium heat. Saute onion and garlic until tender. Add to pea mixture with thyme.
4Return to the heat; cover and simmer for 30 minutes or until peas are soft. Add salt. Top with bacon if desired.