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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (396g) Recipe makes 6 servings |
||
| Calories 270 | ||
| Calories from Fat 80 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 1095mg | 45% | |
| Potassium 770mg | 22% | |
| Total Carbohydrate 31.3g | 10% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 1.9g | ||
| Protein 16.6g | 33% | |
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Ingredients
- 4 cups fresh or frozen black-eyed peas
- 4-5 slices bacon
- 1 large onion, chopped
- 1 stalk celery, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
1
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.2
Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.3
Lower heat to simmer; crumble bacon and add to peas.4
Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
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Featured Reviews for This Recipe
From: AZCajungirl
On Jun 13, 2008
I am a born and bred Louisiana Cajun girl and this is hands-down the BEST black-eyed pea recipe I have ever tried. Even my skeptical husband (who normally will only eat red beans and rice) RAVED about this dish! I believe the secret is in using the chicken broth. The only thing different I did was used a pound of dried beans (quick soak method where you boil the peas in water covering them by 2 inches for a minute and let them soak for an hour- discard the excess water and proceed with the recipe as is), added a green bell pepper, used Tony Chachere's creole seasoning instead of salt & pepper, added several dashes of Tobasco and in place of the bacon, I substituted a cup of fatty ham that I cut off a spiral ham before cooking (braised it like the bacon but shredded the meat and discarded the fat after the peas cooked down.) Mmm-mm! Ca c'est bon!
From: Ogwen
On Apr 2, 2008
As a Canadian, I can't comment on the southern authenticity of this recipe, but what I can comment on is its excellent flavour! Also it's simple to prepare (a big hit with the crowd). I used dried beans that I soaked overnight. Thanks for this! I'll be making it again.
From: Barb Gertz
On Jan 2, 2006
The Very Best Black-eyed Peas. I made half the recipe for the 2 of us and wished that I had made the whole recipe as there was no leftovers. Used frozen blackeyed peas. We always have blackeyed peas on new years day, this is now my new recipe for blakeyed peas. Thank You!
From: Jeffsmom
On Apr 11, 2005
These were very good and flavorful. I never thought of cooking them in chicken broth. It made a big difference. Thanks!
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