This a favorite of my wife's and pretty much every one down south cooks black eyed peas but my spouse must have it over rice, the better to soak up the juice. And of course we have to use frozen where she grew up with the ones her mother put up every year. Now that is a story for another day how our eating habits are so different today in fact I'll write about it on my next post. Now back to today.
2 2/3 cups fresh or frozen black eyed peas
2-3 slices of bacon
1/2 large onion chopped(yellow)
stalk celery diced
3 cloves garlic
4 cups chicken broth
pinch of salt and pepper to taste
In a dutch oven cook bacon until crisp, set aside on paper towel to drain
Cook onion,celery,garlic in bacon drippings until tender, add broth,salt,pepper and peas.
Bring to a boil and skim top if necessary
Lower to simmer add bacon and cook 30 min to 1 hour till peas are tender
Serve over rice or as side.
2 2/3 cups fresh or frozen black eyed peas
2-3 slices of bacon
1/2 large onion chopped(yellow)
stalk celery diced
3 cloves garlic
4 cups chicken broth
pinch of salt and pepper to taste
In a dutch oven cook bacon until crisp, set aside on paper towel to drain
Cook onion,celery,garlic in bacon drippings until tender, add broth,salt,pepper and peas.
Bring to a boil and skim top if necessary
Lower to simmer add bacon and cook 30 min to 1 hour till peas are tender
Serve over rice or as side.
2 comments:
I am with your wife. I love my black eyed peas over rice. Everyone I know who eats it that way calls it "hoppin' john". Whatever you call it I think it is delicious!
My wifes mother is from La. and they had every thing over rice. LOL. We eat a lot of rice around here.
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