Black-Eyed Peas with Bacon/ Recipe Share

Black-Eyed Peas with Bacon

Ingredients

  • 1 pound dried black-eyed peas
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Additional cooked and crumbled bacon, optional

Directions

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
  • In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
  • Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon.
Nutrition Facts

3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.

Originally published as Black-Eyed Peas with Bacon in Taste of Home December/January 1994
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