Black-Eyed Peas With Bacon, Onions, and Garlic |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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The Pastry Queen Christmas Ingredients:
5 cups frozen shelled black-eyed peas |
4 slices bacon, chopped (apple-smoked, if possible) |
1 yellow onion, chopped |
2 stalks celery, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 jalapeno pepper, seeded and minced |
4 garlic cloves, minced |
5 -6 cups chicken stock or 5 -6 cups water |
2 teaspoons kosher salt |
tabasco sauce, to taste |
1 teaspoon baking soda |
1/4 cup chopped green onion top |
1 teaspoon white wine vinegar |
Directions:
1. Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
2. In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
3. Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
4. Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
5. Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
6. Stir in the green onion tops and vinegar.
7. Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.
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