Dave's Georgia Black-Eyed Peas

american american_region european french unknown savory hard medium

Prep

23 min

Cook

123 min

Total

146 min

Ingredients (8)

2 pounds dried black-eyed peas g

12 cups water g

8 cubes chicken bouillon g

1 pound bacon g

½ cup butter g

2 large yellow onions, chopped g

1 pound cooked ham, cut into bite-size pieces g

salt and black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.

Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.

Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.