Classic Southern Black-Eyed Peas

By: Tanna Wood

INGREDIENTS:

• 2 cups black-eyed peas dry
• 8 oz bacon chopped (I usually use a bit more)
• 1 cup of diced white onions
• 1-2 cloves minced garlic 
• 4 cups chicken broth (I like to use bone broth)
• 1 bay leaf
• 1/2 teaspoon red pepper flakes
• salt & black pepper to taste

DIRECTIONS:

1. Rinse peas thoroughly. Place peas in a bowl and cover with water. Then soak for 6 hours or more. Drain and rinse peas. Set aside.
2. In a large skillet over medium heat, cook bacon until crispy. Drain bacon on paper towels, while leaving about 1-2 Tablespoons of bacon fat in a pan. Chop bacon into small pieces. Set aside.
3. Add onions to the pan and cook until translucent.
4. Add in garlic and cook until fragrant, like 1 min.
5. In a large pot, add soaked peas, onions, garlic, and chicken broth.
6. Add a bay leaf and red pepper flakes.
7. Bring to a boil.
8. Reduce heat and simmer just until peas are tender about 30 minutes. When peas have reached your desired tenderness, add salt and black pepper to taste.
9. Garnish with chopped bacon AND parsley and a few dashes of hot sauce or Tony Chachere’s (if you have it)
10. Best when served with Jiffy Cornbread.