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
Black-Eyed Peas with Bacon
Black-Eyed Peas with Bacon
Prep Time
10 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 1 pound dried black-eyed peas
- 1/2 pound bacon strips, cooked and crumbled
- 1 tablespoon butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- Salt to taste
- Optional: Fresh thyme leaves and additional cooked and crumbled bacon
Directions
- 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 onion mixture 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
3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.
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