Danne’s Black-Eyed Peas

By / Photography By Aaron Snow | October 30, 2015

Preparation

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.

Ingredients

  • 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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60