Southern Black Eyed Peas Print Email

4 cups (2 pints) fresh black-eyed peas, rinsed
5 slices Tony’s Applewood bacon
1 large onion, chopped
1 stalk celery, diced
1 carrot, diced
1 TBS minced garlic
6 cups chicken stock
Salt and pepper, or Cajun seasonings to taste

In a 4-5 quart Dutch Oven or pot, fry bacon to crisp and drain on paper towels.

Saute onion, celery, carrot and garlic in bacon drippings to soften. Add stock, black eyed peas and pinches of seasoning (will adjust later). Bring to a boil and skim as needed. Lower to a simmer and stir in bacon.

Cover and simmer over low heat until tender, about 30-60 minutes – adjust seasonings and serve.