Description
A hearty and traditional Southern dish featuring black-eyed peas, perfect for any occasion.
Ingredients
- 8 slices thick-cut applewood smoked bacon
- 1 medium sweet onion, diced
- 3 cloves fresh garlic, minced
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (optional)
- 1 cup dried black-eyed peas, rinsed and soaked overnight
- 4 cups unsalted chicken stock
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon unsalted butter (optional)
Instructions
- In a large Dutch oven, over medium heat, cook the bacon slices until crispy, about 15 to 20 minutes. Remove the bacon and place it on paper towels to drain, keeping the drippings in the pot.
- Toss in the diced sweet onion into the drippings and cook for around 10 minutes until soft and translucent, stirring occasionally.
- Stir in the minced garlic and sauté for another 30 seconds or until fragrant.
- Sprinkle in the seasoned salt, garlic powder, onion powder, thyme, black pepper, and cayenne pepper. Stir for 30 seconds to let the spices bloom.
- Introduce the soaked black-eyed peas, chicken stock, and bay leaves into the mix. Stir everything to combine well.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer gently for 60 to 90 minutes, stirring occasionally, until the peas are tender.
- Remove the bay leaves. Stir in the unsalted butter until melted and adjust seasoning with additional salt or pepper as needed.
- Top your dish with chopped crispy bacon and garnish with fresh parsley if desired. Enjoy warm!
Notes
Feel free to substitute turkey bacon for a leaner option or use vegetable broth for a vegetarian twist. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern