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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 hickory-smoked bacon slices |
1 large onion, chopped |
1 cup frozen black-eyed peas |
1 cup frozen purple hull peas |
1 cup frozen crowder peas |
1 cup frozen butter peas |
1 cup frozen field peas with snaps |
1 (32-ounce) container chicken broth |
1 tablespoon asian garlic-chili sauce |
3/4 to 1 teaspoon salt |
1 tablespoon freshly ground pepper |
Directions:
1. Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.
2. Sauté onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20 to 25 minutes, uncovered. Top with crumbled bacon.
3. Note: For testing purposes only, we used Bryan Sweet Hickory Smoked Bacon and A Taste of Thai Garlic Chili Pepper Sauce.
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