Black-eyed peas are a staple of Southern cuisine. They're traditionally eaten with rice on New Year's Day for luck, and can be added to many dishes throughout the year.
1 pound dried black-eyed peas
water, for soaking
6 cups water
4 slices bacon, cut up
1 tablespoon salt
1 tablespoon sugar
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Pick through the dried peas to remove any foreign objects. Place the peas in a Dutch oven and cover with water. Let the peas soak for 8 hours. Drain well.
Add the water, bacon, salt, sugar, vinegar, pepper, and garlic salt to the peas in the Dutch oven. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pan, and cook for 1 1/2 hours or until the peas are tender.
Serve the peas plain or use in another recipe.
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reviews & comments
December 27, 2016
HAVE BEEN MAKING BLACK EYED PEAS & HOCKS FOR 60 YEARS. THE ONLY THING I DO DIFF ERENT IS I DO NOT DRAIN THE WATER FROM PEAS. GIVES ADDED FLAVOR ! PLUS AS WATER COOKS OFF ON HOCKS, I USE WATER FROM BEANS TO BRING BACK TO LEVEL .
July 26, 2013
I saw the review about the bacon so I used a very meaty bacon and cut it up fine and it was very good in here so I recommend that. The blackeye peas were really good and tender and I thought all the flavors were very good. Served this when my nieces and nephews were visiting us and even they liked it and typically all they want are PB&J sandwiches.
December 28, 2012
Great recipe for very tasty black eyed peas...and healthy too! I hated BEP growing up, but love these. Definitely staying in my recipe box
January 5, 2012
Very simple, easy, and relatively fast. Tasty too! I do recommend cutting the bacon into bigger pieces. They are needed for the flavor, but, are too limp and fatty to eat. I cut it up small, and realized I wanted to remove it while eating. Can be eaten with broth, or strained. Was very good!