It’s Secret Recipe Club Reveal day and nothing says Americana to me than a big old pot of Black-eyed Peas! What better recipe to make as a side dish for our 4th of July dinner than Vicky’s Southern Style Black Eyed Peas from www.thingsimadetoday.com.
As a Southern girl from Texas I can tell you that Black-eyed Peas are my very favorite pea so I am a little biased. I can eat them out of a can, a pot, with just my fingers or a spoon. The Black-eyed Peas flavor is earthy which immediately makes my Yankee husband cringe! His cringe only makes me laugh and eat more! I love the earthy flavor!
Black-eyed Peas, field peas, and purple hull peas will always be special to me because they remind me of fun times spent with my Dad sitting on the porch shucking peas. Yes I said shucking lol! There is nothing wrong with shucking peas! 😉
I was very intrigued by this recipe because I have made Black-eyed Peas before with bacon and onion and I loved them but I have never made them with all of the other ingredients. I decided this would be the perfect recipe this month!
Vicky’s Southern Style Black Eyed Peas turned out amazing! The flavor was incredible and very comforting! Sometimes you just need a good southern staple as a comfort food. Food should be about nourishing the body but something it’s just about comforting the mind and soul. It’s a must try especially for a good holiday side dish! Every day can be a holiday right?
Oh yes, and by the way, my husband asked for seconds on the Black-eyed Peas which means we have a winner in his book too! We have been married almost 9 years and I have never seen him take seconds on Black-eyed Peas! SCORE!
It was truly a pleasure to cook in Vicky’s kitchen this month over at www.thingsimadetoday.com please check out her beautiful site for some amazing recipe and beautiful foodographs (my version of food photographs).
- 2½ cups black eyed peas, dry
- 3 slices thick-cut bacon, chopped
- 1 large onion, chopped
- 1 jalapeños, chopped (remove ribs and seeds)
- 2 garlic cloves, minced
- 5 cups water
- 1-15 oz can diced tomatoes
- ¼ cup brown sugar
- 2 bay leaves
- ½ teaspoon sage, chopped
- ½ teaspoon salt
- Soak beans overnight in a large bowl with 3 inches of water. Cover with a lid or plastic wrap. When you are ready to cool your peas drain them and rinse them at least once.
- Slice bacon into 1/2 inch pieces then cook on a medium heat until crispy. Once the bacon is cooked add in the chopped onion, jalapenos, and garlic and cook until the onion is translucent.
- Add black eyed peas, water, diced tomatoes, brown sugar, bay leaves, sage, and salt. Bring pot to a boil, reduce heat and cover. Simmer for an hour to an hour and a half. If at an hour there is still a lot of liquid remaining, remove cover and continue to cook.
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