- ½ pound smoked bacon, diced
- 2 cups thinly sliced yellow or white onion
- Black pepper
- 2 teaspoons garlic paste
- ½ pound dried black-eyed peas, cooked and rinsed
- 3 cups beef stock or broth
- 1 tablespoon butter
- 1 tablespoon finely chopped parsley
In a large pan, cook bacon until crispy. Bacon will cook and crisp in its own fat. You are making bacon bits. After about 6 minutes on medium heat, remove the bacon bits and drain in a bowl or plate. Add the butter, onion, and black pepper to the bacon fat. Cook until the onions are caramelized, about 8 minutes.
Stir in the garlic paste and black-eyed peas. Continue to stir for 1 minute. Stir in the beef stock and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in one half of the parsley, remove from the heat, and keep warm. Plate, sprinkle with remaining parsley, and serve warm. Wonderful with baked ham, fried chicken, and turkey.