Recipe Detail

Southern Black-Eyed Peas

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Number of Servings:


  1. 4 cups - fresh or frozen black-eyed peas
  2. 4 slices - to 5 slices bacon
  3. 1 - large onion chopped
  4. 1 stalks - celery diced
  5. 4 cloves - garlic minced
  6. 6 cups - chicken broth
  7. 1/2 teaspoons - salt
  8. 1/4 teaspoons - ground black pepper


In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.

Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.

Lower heat to simmer; crumble bacon and add to peas.

Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).


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