Black-Eyed Peas with Tomatoes
Servings: 10 people
Calories: 267kcal
These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!
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Ingredients
- 3 slices thick Applewood smoked bacon roughly chopped
- 1/4 cup yellow or white onion chopped
- 5 cups dried black-eyed peas 2 lbs
- 8 cups chicken stock or vegetable stock, or water
- 2 cups cherry tomatoes halved
- 1 cup green onions chopped, plus extra for garnish
- 2 bay leaves
- 3 to 4 tsp Kosher salt to taste
- 1 tsp freshly ground black pepper
Instructions
- In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
- Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
- Add chopped onion and cook until soft, about 3 to 4 minutes.
- Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and add tomatoes, 1/2 cup green onions, bay leaves, 1 tsp of salt and pepper, each.
- Simmer until peas are tender, approximately 1 1/2 to 2 hours, stirring occasionally, and adding more stock, when necessary. Don't let the beans ever get too dry, there should always be some liquid present.
- Season with more salt, to taste.
- Remove bay leaves, and discard.
- Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.
Video
Nutrition
Calories: 267kcal