Black-Eyed Peas with Bacon
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. My mother's recipe with bacon, garlic, and thyme makes them extra special. This warm and comforting recipe is perfect for any winter holiday spread because it is filling and it serves a crowd. This recipe goes best with freshly baked cornbread.
- 1-pound dried black-eyed peas, rinsed and sorted to remove pebbles if necessary
- 1/2-pound bacon, cooked and crumbled, plus more to garnish, optional
- 1 tablespoon butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- salt to taste
Preparation time 20mins
Cooking time 200mins
Adapted from tasteofhome.com
Place peas and bacon in a large Dutch oven; add water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let soak, covered, for 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 and salt.
Add to pea mixture; return to the heat. Cook, covered, over medium heat for 30 minutes or until peas are tender, stirring occasionally. If desired, top with additional crumbled bacon.
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