Ingredients for Southern Black Eyed Peas
- Frozen Black Eyed Peas
- 4 slices bacon
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Garlic Cloves
- Chicken Broth
- 1 teaspoon salt
- Ground Black Pepper
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How to Make Southern Black Eyed Peas
- Cook 4 slices of bacon in a 5-quart Dutch oven over medium heat until crisp (about 8-10 minutes).
- Remove bacon with a slotted spoon and set aside on paper towels to drain. Reserve 2 tablespoons of bacon grease in the Dutch oven.
- Add 1 medium onion (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced) to the Dutch oven. Cook until softened, about 5-7 minutes.
- Pour in 4 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cups of black-eyed peas (fresh or 1 1/2 cups dried, pre-soaked).
- Bring to a boil, then reduce heat to low, skim off any foam that rises to the surface.
- Simmer for 60-75 minutes (fresh peas) or 90 minutes (dried peas), or until peas are tender and the liquid has slightly thickened. Stir occasionally.
- Crumble the cooked bacon and stir it into the peas.
- Taste and adjust seasonings as needed. Garnish with chopped green onions and tomato slices before serving. A dash of Tabasco is highly recommended!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
7g
Fat
6g
Carbs
10g
