Breakfast & Brunchbonappetit4.3
New Year's Black-Eyed Peas
This Southern-style black-eyed peas recipe comes from Nashville's Henrietta Red. The peas may bring good luck, but the bacon definitely brings good flavor.
👥 8 Servings🔥 Cook: 10 min👤 Julia Sullivan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Warm 2 Tbsp. extra-virgin olive oil in a large saucepan on the stovetop over medium heat. Add 4 oz. slab bacon, cut into ½" pieces (if using), and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about ⏱️ 5 minutes.
. extra-virgin olive oil, plus more for drizzling2 Tbsp. slab bacon, cut into ½" pieces (optional)4 oz
2
Add 1 medium onion, finely chopped and cook, stirring occasionally, until golden and tender, about ⏱️ 5 minutes. Add 5 sprigs thyme, 4 garlic cloves, smashed, 2 cups dried black-eyed peas, soaked overnight, drained, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35–⏱️ 45 minutes. Discard thyme; season with kosher salt.
medium onion, finely chopped1dried black-eyed peas, soaked overnight, drained2 cups
3
To serve, drizzle beans with extra-virgin olive oil and top with thyme leaves and freshly ground black pepper. Do ahead: Dried beans can be cooked 3 days ahead. Let cool; cover and chill. Editor’s note: This recipe was first printed in our December 2017 issue. Head this way for our Best New Year’s bites, sips, and tips →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...