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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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Southern New Year's Day

Southern Black-Eyed Peas

Recipe #114514 | 1½ hours | 30 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: TxBluebonnet
Mar 29, 2005

I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!

SERVES 6 (change servings and units)

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: CipherBabe

On Oct 21, 2009

Thank you for this recipe. It was very good. I've only had black-eyed peas once when I was 3 or 4 and always wanted to try to make my own. I think I will definitely try salt pork or ham the next time, rather than bacon. Thanks again!

0 people found this review helpful

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From: AlabamaRedbird

On Aug 20, 2009

I am a Iowa transplant to Lower Alabama.. I was trying to find a recipe to fix Black eyed peas like my daughter-in-law who is an excelent southern cook... Found this recipe. Made NO changes. It is or WAS delicious... This is definitely a keeper....

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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!

6 people found this review helpful

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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!

4 people found this review helpful

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