BLACK-EYED PEAS WITH BACON
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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 cast-iron or other heavy 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, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.
Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
SLOW COOKER BLACK-EYED PEAS WITH BACON
Best ever Southern-style black-eyed peas made in the slow cooker with bacon! We make these annually for New Year's!
Provided by Katrina Hendrix
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 4h25m
Yield 10
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
- Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
- Cover and cook on Low until peas are tender, 4 to 6 hours.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 42.8 g, Cholesterol 11.7 mg, Fat 4.3 g, Fiber 7.4 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 994.6 mg, Sugar 6 g
BLACK-EYED PEAS WITH BACON
This recipe will convert the most skeptical person about beans being delicious!
Provided by MUKWONOCOOK
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
- Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g
BLACK-EYED PEAS WITH BACON AND PORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 14h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
BLACK-EYED PEA SALAD WITH BACON
Steps:
- Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.
SAVORY BLACK-EYED PEAS WITH BACON
Make and share this Savory Black-Eyed Peas With Bacon recipe from Food.com.
Provided by jovigirl
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
- Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
- Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
- Stir in carrots and bell pepper.
- Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
- Sprinkle with cheese and bacon.
Nutrition Facts : Calories 367.4, Fat 16.1, SaturatedFat 6.5, Cholesterol 28, Sodium 798.2, Carbohydrate 36.8, Fiber 7.3, Sugar 8.4, Protein 20.2
LUCKY BLACK EYED PEAS WITH RICE & BACON
A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that "dash" of cayenne should be increased by quite a bit!
Provided by tgobbi
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large, heavy skillet over medium-high heat until crispy.
- Drain off all but 1 T of the drippings.
- Add onion; cook, stirring, until lightly browned, 5 minutes.
- Stir in red pepper and garlic; cook, stirring, 1 minute.
- Add rice; cook, stirring, until lightly colored, about 3 minutes.
- Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
- Cover; reduce heat.
- Cook until rice is tender, about 10 minutes.
- Stir in parsley.
Nutrition Facts : Calories 334.5, Fat 10.8, SaturatedFat 3.4, Cholesterol 12.8, Sodium 804.8, Carbohydrate 46.9, Fiber 6.4, Sugar 1.4, Protein 13.4
BLACK-EYED PEAS WITH BACON AND PORK
Steps:
- If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
- Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.
BLACK-EYED PEA AND BACON SOUP
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Provided by EmpressChristine
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g
More about "black eyed peas with bacon recipes"
BLACK EYED PEAS RECIPE WITH BACON - THE SEASONED MOM
From theseasonedmom.com
5/5 (4)Total Time 1 hr 50 minsCategory Dinner, Lunch, Side DishCalories 369 per serving
- Rinse and sort black-eyed peas. Place peas in a Dutch oven. Add chicken broth and (if necessary) enough water to cover the peas by about 1 inch. Bring to a boil; boil for 2 minutes. Remove from heat, cover with a lid, and let the peas soak for 1 hour. Do not drain.
- In a large cast iron skillet (or other heavy skillet), cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in pan. Add onion to the drippings and cook over medium-high heat until tender, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute.
- Transfer onion, garlic and drippings to the Dutch oven with the black-eyed peas and broth. Stir in bay leaves, thyme, and 1 additional cup of water. Bring to a boil; reduce heat to low, and simmer (covered) until the peas are tender – about 30-40 minutes, stirring occasionally. Add extra water to the pot, as necessary, to keep the peas moist (but not too soupy). By the end of the cooking time, the peas will have absorbed most of the liquid in the pot. Remove from heat, discard bay leaves, stir in vinegar and Creole seasoning. Taste and season with salt and pepper, if necessary.
- Garnish with crispy bacon and fresh herbs or sliced green onions. Serve with hot sauce on the side.
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- Pick over black-eyed peas to remove any stones. Place the peas in a large bowl with cold water to cover them by 2 inches. Soak for at least 4 hours or overnight. Drain.
- Fry bacon in a large pot over medium heat until the fat is rendered. When the bacon is crisp, add garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add water, thyme, salt, pepper and the soaked peas; bring to a boil. Cover, reduce heat to low and cook, stirring once or twice, until tender, about 45 minutes. Serve hot with cornbread, rice or both.
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