Southern Black Eyed Peas
Southern Black Eyed Peas are a classic for a reason. With chunks of fresh vegetables, smoky bacon and seasonings these are packed with flavor!
- 4 slices thick cut bacon
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 12 ounces frozen black eyed peas
- 2 whole bay leaves
- 3 sprigs fresh thyme leaves
In a large pot, cook bacon over medium heat until the bacon has browned and the fat has rendered.
To the same pot, add the celery, carrots and onions. Cook just until they have started to soften, about 5 minutes.
Pour in both broths and add in the black eyed peas, bay leaves and thyme. Reduce heat and allow to simmer, uncovered, for 45 minutes to 1 hour or until the peas are tender. Remove bay leaves and thyme. Season with salt and pepper and serve.
The longer that this cooks, the thicker that it will get. If it is not thick enough to your liking (traditionally southern black eyed peas are creamy but not watery) then you can cook it longer. If you happen to overcook it and it gets too thick, add a little more broth to thin things out a bit.
Nutrition information for estimation purposes only.
Calories: 145kcalCarbohydrates: 13gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 206mgPotassium: 341mgFiber: 4gSugar: 3gVitamin A: 2776IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Keywords: black eyed peas, comfort food