Soak the black-eyed peas in a pot of water for 8 hours. Drain and rinse the peas. Place the peas in a Dutch oven and add 5 cups of water. Heat to boil; reduce to a simmer.
In a skillet, fry the bacon until lightly browned. When ready, mix in with the black-eyed peas. Saute the onion, green pepper, and jalapenos in the bacon grease until onion is translucent. Add the vegetables to the peas. Add the Cholula and season to taste. Cook until beans are soft and flavors are integrated, about 45 minutes total.
I just made this dish moments ago; it is wonderful! I have to admit I changed a few things however, I added a pinch of rosemary and used chicken broth instead of the water to cook the peas in. I also left out the hot sauce- the jalapenos were enough for me
:-D
Instructions
Soak the black-eyed peas in a pot of water for 8 hours. Drain and rinse the peas. Place the peas in a Dutch oven and add 5 cups of water. Heat to boil; reduce to a simmer.
In a skillet, fry the bacon until lightly browned. When ready, mix in with the black-eyed peas. Saute the onion, green pepper, and jalapenos in the bacon grease until onion is translucent. Add the vegetables to the peas. Add the Cholula and season to taste. Cook until beans are soft and flavors are integrated, about 45 minutes total.
Author's Comments
Just a simple way to prepare black-eyed peas.
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