Black Eyed Peas with Bacon

We always do black eyed peas for New Years Day, because…well, they’re supposed to be lucky!  And even more delicious with bacon (what isn’t?!).  Made this as instructed and it was excellent – this is from Serious Eats.  You can adapt this for canned beans – just less liquid, and combine everything in a sautee pan instead of the oven until the beans are heated through.

  • 1 pound dried black-eyed peas
  • 5 ounces (6 slices) bacon, cut into 3/4-inch squares
  • 2 red onions, peeled and sliced
  • 4 garlic cloves, peeled and chopped
  • 1 tablespoon dried oregano or Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 teaspoon coarse sea salt or kosher salt
  • 2 teaspoons Tabasco or other hot sauce
  • Fresh flat-leaf parsley leaves, for garnish

The day before you plan to serve this dish, put the peas in a bowl, cover with water by at least 2 inches, and refrigerate. The next day, drain well before using.

Center a rack in the oven and preheat the oven to 275ºF.

Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.

Add the onions, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for 8 minutes. Add the drained peas, bay leaves, salt, and 6 cups water. Bring to a simmer, cover, and transfer to the oven.

Braise until the peas are tender, at least 1 hour 15 minutes. Stir in the Tabasco, sprinkle with the parsley, and serve.


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