Sunday, January 3, 2010

Black-Eyed Peas

Corey's parents were leaving for a trip, so we invited them over on New Year's Day for steaks and black-eyed peas for good luck in the new year. This is a recipe that my mom found several years ago, and we've used it every year since. It's nice because the peas only have to cook for 30 minutes, and the whole recipe only takes about one hour to prepare, instead of cooking all day like many traditional black-eyed pea recipes.


Recipe Notes
I prefer center-cut bacon for this recipe. I also double this recipe for New Year's, even if I am only serving four have to have bountiful peas for bountiful luck!

  • 8 oz. bacon (I prefer center-cut)
  • One 11-oz. package of fresh black-eyed peas
  • 1 c. canned chicken broth
  • 1 c. water
  • 1/8 tsp. freshly-ground black pepper
  • 1 tbsp. soy sauce
  • 1 tbsp. ketchup
  • 2 tbsp. chopped green onion (for garnish)
  1. Cut bacon into 1/2 inch pieces crosswise. Brown in a large heavy skillet over high heat, stirring constantly, until fat renders out and turns brown. Remove bacon with a slotted spoon to a paper-lined dish, discard fat.
  2. In a four-quart saucepan, combine peas, bacon, and remaining ingredients except for green onions. Cover and bring to a boil over high heat, then turn heat to medium-low.
  3. Cook 30 minutes, stirring occasionally. Check liquid sporadically and do not boil peas dry.
  4. Remove to a serving dish and sprinkle with chopped green onions.

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