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Receta Southern Black-Eyed Peas
by myra byanka

Southern Black-Eyed Peas

Traditional side dish in Texas and the southern states.

Mix with cooked rice for Hoppin' John, or ladle over cornbread.

Crockpot friendly.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: comfort foods, rice

Ingredientes

  • 1 lb. dry black-eyed peas, soaked 6 hours in water
  • 3 cups homemade chicken broth, or canned
  • 3 cups water
  • 2 pieces half-cooked hardwood bacon, or 1/4 cup chopped, left-over ham
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • optional: 1/4 cup slivers of spinach or collard greens (make something else with the rest)
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 4 oz. tomato sauce
  • 4 oz. petite diced tomatoes, or 1-2 diced Romas
  • 1 tsp. salt
  • 1/4 tsp. pepper

Direcciones

  1. Soak peas in water for 6 or more hours
  2. Cook bacon, half-way, remove and chop.
  3. Add onion to the bacon grease, cook until translucent, add garlic and slivered vegetable of choice
  4. Drain peas from soaking water.
  5. Add them to a soup pot, along with all other ingredients.
  6. Simmer, uncovered, for 45 minutes-1 hour.
  7. Discard bay leaf and serve.
  8. Optional: serve over rice.