Rating: 5 stars 4.8
196 Ratings
  • 5 star values: 171
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This black-eyed peas recipe is hearty and delicious. Serve with cornbread.

Recipe Summary

prep:
15 mins
cook:
8 hrs 20 mins
additional:
8 hrs
total:
16 hrs 35 mins
Servings:
16
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

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  • Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.

  • Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.

  • Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes. Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.

Nutrition Facts

431 calories; protein 20.8g; carbohydrates 31.3g; fat 25.2g; cholesterol 50.8mg; sodium 1176.8mg. Full Nutrition
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