Black-Eyed Peas with Bacon

Tammy Raynes


You're not a true Southerner if you don't like Black-Eyed Peas. Not just for New Year's Day, these peas are a favorite and can be found on Southern tables year round.

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.


★★★★★ 1 vote

1 Hr 30 Min


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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
  • 1
    large onion, chopped
  • 1
    garlic clove, minced
  • 1/2 tsp
    dried thyme
  • ·
    salt to taste
  • ·
    additional crumbed bacon, optional

How to Make Black-Eyed Peas with Bacon


  1. Place 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.
  2. Remove from heat; cover and let stand for 1 hour. Do not drain.
  3. In a skillet, melt butter or margarine over medium heat. Saute onion and garlic until tender. Add to pea mixture with thyme.
  4. Return to the heat; cover and simmer for 30 minutes or until peas are soft. Add salt. Top with bacon if desired.

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About Black-Eyed Peas with Bacon

Course/Dish: Vegetables
Other Tag: Quick & Easy

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