Description
A beloved Southern classic made with black-eyed peas and bacon, symbolizing good luck and prosperity.
Ingredients
- 1 cup black-eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 strips bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 2 cups cooked rice
- Chopped green onions for garnish
Instructions
- Soak the black-eyed peas overnight in water.
- In a large pot, cook the chopped bacon over medium heat until crispy, then remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
- Drain the soaked black-eyed peas and add them to the pot along with water, salt, black pepper, cayenne (if using), and the bay leaf.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 1 hour, or until the peas are tender.
- Stir in the cooked rice and reserved bacon, cooking for an additional 5-10 minutes until heated through.
- Serve hot, garnished with chopped green onions.
Notes
For a vegetarian option, replace bacon with smoked paprika or liquid smoke. Store leftovers in an airtight container in the fridge for up to three days or freeze for three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern