Total Time: 55 minutes; 20 active minutes | Servings: 6

Ingredients

• 8 ounces smoky bacon
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 2 cloves garlic, chopped
• ½ teaspoon red pepper flakes
• 1 cup dried black-eyed peas, soaked and drained
• 4 cups chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon salt
• 2 scallions, chopped
• 1 cup long-grain white rice, hot, cooked (or grits or brown rice, if preferred)

Preparation

• Chop the bacon in ½-inch pieces and line a plate with a double layer of paper towels.
• Place a large pot over medium heat and let it heat for a minute, then sprinkle the bacon in the pan. Let the bacon cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the bacon to the paper-lined plate.
• Pour the rendered bacon fat into a cup, then measure 2 tablespoons to return to the pan.
• Place the pot over medium-high heat and add the onion, bell pepper, garlic and red pepper flakes, and stir. Bring to a sizzle, then reduce the heat to medium-low and cook for about 10 minutes, until the vegetables are softened.
• Add the soaked black-eyed peas, stock, bay leaf, thyme and salt, and raise the heat to high to bring to a boil. Reduce the heat to low and cover, adjusting the heat to maintain a simmer. Cook for about 35 minutes, until the peas are tender.
• Stir in the scallions and serve over cooked rice.

Serving Suggestion

• Serve with Southern-style vegetables, like stewed okra and tomatoes or collard greens. Greens are purported to bring wealth in the new year, along with the good luck from the peas!

Nutritional Information