Black-Eyed Peas
Ingredients
- 1 pound black-eyed peas, fresh or dried (see note)
- ¼ lb. thick bacon slices, chopped in ½-inch slices
- 1 large onion, diced
- 1 stalk celery, diced
- 1 bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- ½ teaspoon cayenne pepper, or to taste
- 1 quart chicken broth
- 1 smoked ham hock
- Salt and pepper
- Cooked rice
Instructions
- In large pot, sauté bacon until it starts to get crisp. Add onion, celery, bell pepper, garlic, bay leaf, thyme, cayenne pepper and 1 teaspoon salt. Cook over medium heat, stirring occasionally, until onion is soft. Add broth, black-eyed peas and ham hock. Bring to a boil, then reduce heat and simmer until peas are tender, about 40-45 minutes. Add more stock if needed – mixture should be saucy, but not watery. Remove bay leaf and taste for seasoning. Serve over cooked rice. Make it vegan: Eliminate bacon and ham hock; sauté vegetables in 2 tablespoons vegetable oil. Substitute vegetable broth for chicken broth.
Notes
Serves 6 If you use dried peas, soak in cold water for 3 hours before using.
