Black Eyed Peas With Fresh Snaps In Roasted Garlic Butter Sauce Recipes

BLACK EYED PEAS WITH SNAPS

Steps:

• 1. In a large saucepan bring water, bouillon cubes, bacon grease, peas, onions, bell peppers, garlic, seasonings and ham to a boil. Save butter or margarine until the end.
• 2. Reduce heat and cover. Simmer on medium low heat until peas are tender and liquid starts to thicken. Taste for seasonings and add salt if needed.
• 3. Just before serving, add butter or margarine and stir well. Enjoy!

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.