Ingredients for Barbecued Black Eyed Peas
- 4 slices bacon, diced
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 cup dried black-eyed peas
- 1 tablespoon Dijon mustard
- 1 cup barbecue sauce
- 1/2 cup chopped green bell pepper
- 1/2 cup crushed potato chips
- 1 cup pea cooking liquid (plus more if needed)
- Water, for soaking and cooking
- 1 teaspoon salt
- 2 tablespoons bacon fat
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How to Make Barbecued Black Eyed Peas
- Soak 1 cup black eyed peas in water overnight.
- Drain and rinse the soaked black eyed peas. Add to a pot with 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat and gently simmer for 30 minutes, or until tender.
- While the peas simmer, dice 4 slices bacon and fry in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving about 2 tablespoons of bacon fat in the skillet.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrot to the skillet with the bacon fat. Cook until softened, about 5-7 minutes.
- Add the cooked black eyed peas, 1 cup BBQ sauce, 1 tablespoon Dijon mustard, and 1 cup of the cooking liquid from the peas to the skillet. Gently stir to combine.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally and adding more liquid if needed to maintain a moist consistency.
- Stir in 1/2 cup chopped green bell pepper and 1/2 cup crushed potato chips just before serving.
- Serve warm or cold, topped with the crispy bacon.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
12g
Carbs
7g
