Black Eyed Peas And Bacon Bread Recipes

BLACK-EYED PEAS WITH BACON

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

SLOW COOKER BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

INSTANT POT BLACK-EYED PEAS

Steps:

• Set Instant Pot to Sauté, adjust to the highest setting.
• Add vegetable oil, and let it heat up for a minute.
• Add diced pork/ham and diced bacon. I used a small boneless rib for my pork, since that was the smallest amount I could get of fresh pork. Allow the meat to brown for 5-10 minutes. This will help prevent the meat from seeming boiled and soggy. If you add the onion too early, the moisture from the onion will prevent the browning.
• Add diced onion, and cook until the diced onion is almost clear.
• Add minced garlic, and cook for 1 minute.
• Add collard greens.
• Add water, chicken bouillon, black pepper, and bay leaves. Stir and mix everything together.
• Add rinsed black-eyed peas.
• Put the lid on, and set to Manual, High for 40 minutes.
• Allow to naturally release pressure for 7-10 minute

BLACK-EYED PEAS WITH BACON

Steps:

• 1. Place peas and bacon in a soup kettle or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.
• 2. Remove from heat; cover and let stand for 1 hour. Do not drain.
• 3. In a skillet, melt butter or margarine over medium heat. Saute onion and garlic until tender. Add to pea mixture with thyme.
• 4. Return to the heat; cover and simmer for 30 minutes or until peas are soft. Add salt. Top with bacon if desired.