Black-eyed peas with bacon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black-eyed peas; rin sed/sorted |
| ½ | pounds | Bacon; cooked/crumbled |
| 1 | large | Onion; chopped |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | Dried thyme |
| Salt; to taste | ||
| Additional crumbled bacon; optional | ||
Directions
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 38 Place peas, bacon and enough water to cover in a large kettle; bring to a boi.
Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Do not drain. In a skillet, saute onion and garlic in butter until tender. Add to pea mixture with thyme and salt. Return to the heat; simmer, covered for 30 minutes or until peas are soft. Top with crumbled bacon, if desired. Yield; 6-8 servings. Submitted by Ruby Williams, Bogalusa, Louisiana as part of "My Mom's Best Meal. " "A real Southern favorite, black-eyed peas are traditionally serve on New Year's Day to bring good luck. These are extra-special." MC formatting by bobbi744@...
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