Southern Black Eyed Peas by LorettaMach

Based on

4 cups fresh or frozen black-eyed peas
4-5 slices bacon (or substitute olive oil for vegetarian)
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth (or substitute vegetable broth for vegetarian)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
  • In a 5 quart Duch oven, cook bacon until crisp; set aside to drain on paper towels
  • Cook onion, celery, and garlic in oil until tender
  • Add broth, salt, pepper, peas and bring to a boil. Skim top if necessary.
  • Lower heat to simmer and add peas
  • Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes - 1 hour depending on how tender you like them)

Other Info (pictures, nutrition, etc)
Topic revision: r1 - 2018/07/04, LorettaMach
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