Bacon Blackeye Peas
 
 
Author:
Serves: 6-8
Ingredients
  • 1 lb dried black eye peas, (soaked overnight in water, then rinsed well)
  • 4 slices thick cut bacon, chopped
  • ½ onion
  • 2 bay leaves
  • 10 thyme sprigs, bundled with twine
  • 3 garlic cloves
  • 4 cups of chicken broth
  • 2 cups water
  • 3 tsp kosher salt
  • ¼ tsp black pepper
Instructions
  1. In a dutch oven, over low heat, add the bacon. Stirring occasionally, cook on low for approximately 25 minutes. You don't want to crisp the bacon but draw out the fat.
  2. Add the beans, onion, bay leaves, thyme bundle, garlic, chicken broth, and water to the dutch oven. Stir. Increase heat to high and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for approximately one hour, or until tender. At this point, remove the onion, bay leaves, thyme bundle, and garlic (if possible). If you prefer more creamy soft beans, simmer for another 30 minutes or more. Once finished cooking to your desired consistency, season with salt and pepper.
Notes
*Cooking for one hour will result in tender but firm beans that hold their shape. At this point they are perfect to be added to salad, stir fry or eaten as is. The longer you cook the beans the more they start to loose their shape and become mushy.
Recipe by Cooks and Kid at https://cooksandkid.com/bacon-blackeye-peas/