Savory Black Eyed Peas With Bacon 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.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
• Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper.
• Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
• Sprinkle with cheese and bacon.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• 1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon drain. Drain fat from skillet.2. Heat broth, black-eyed peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will fall apart).3. Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender stir. Sprinkle with cheese and bacon.FOOD for THOUGHT Be sure to include foods in your diet, such as this dish, that are nutrient-dense, meaning rich in healing nutrients--potassium, magnesium, iron, and calcium--that can aid in your recovery."This very comforting and flavorful dish is easy to eat, even with mouth sores. Doing some of the prep work early in the day when I had more energy made dinnertime easier for me. Cooking the bacon and chopping the celery, onion, garlic and pepper are all tasks that can be done ahead of time." -ANNE R.NUTRITION FACTS: High in iron, potassium, magnesium, folic acid and vitamins A and C excellent source of fiber1 Serving: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 20mg Sodium 870mg Potassium 840mg Carbohydrate 36g (Dietary Fiber 11g) Protein 19g % DAILY VALUE: Vitamin A 100% Vitamin C 38% Calcium 16% Iron 22% Folic Acid 68% Magnesium 20% DIET EXCHANGES: 2 Starch, 1 1/2 Lean Meat, 1 VegetableHelpful For These Side Effects: (m), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.