Ingredients
- 2 slices thick-cut bacon, sliced
- 5 cloves garlic, peeled
- 5 dried red chiles, broken up
- 2 bay leaves
- 1 pound dried black-eyed peas
- 1 quart low-sodium chicken stock
- 2 tomatoes, quartered
- 1/4 bunch fresh thyme, leaves removed
- Kosher salt and freshly ground black pepper
- 1 lemon, juiced
- 4 green onions, chopped
- 1/4 cup chopped fresh cilantro leaves
Directions
In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving
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By I LUV PASTA
New Jersey
on August 18, 2011
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These were really delicious. I saved a LOT of time by just using a can of Allen's Black Eyed Peas instead of getting dried ones and soaking them.
I just needed to dump them into the pot as they were already cooked.
The flavor was delicious! This was the first time I had black eyed peas. I think it would also make a fantastic dip for nachos or tortillas. And it also works as a great side!
By Kateyhz
Alexandria, VA
on January 01, 2011
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Easy and very good - the best black-eyed peas recipe I've had.
By ampesch
Virginia
on January 01, 2011
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Delicious! Substituted a drained can of diced tomatoes for the fresh ones and two chipotle peppers in adobo sauce for the chiles. Gave it a tasty smokey flavor. We didn't presoak the beans except for five minutes while the bacon cooked and they still were ready in an hour as the recipe specified.
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