Savory Black Eyed Peas With Bacon Recipes
BLACK-EYED PEAS WITH BACON
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
SAVORY BLACK-EYED PEAS WITH BACON
A volume of veggies adds a delicious twist to this skillet dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 20 mg, Fat 1, Fiber 11 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg
SAVORY BLACK-EYED PEAS WITH BACON
Make and share this Savory Black-Eyed Peas With Bacon recipe from Food.com.
Provided by jovigirl
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 367.4, Fat 16.1, SaturatedFat 6.5, Cholesterol 28, Sodium 798.2, Carbohydrate 36.8, Fiber 7.3, Sugar 8.4, Protein 20.2
SAVORY BUTTERED PEAS
Make and share this Savory Buttered Peas recipe from Food.com.
Provided by lets.eat
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter; add next 5 ingredients. Cover and cook at medium heat 6-8 minutes. Stir in pimento.
Nutrition Facts : Calories 102, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 126.5, Carbohydrate 12.7, Fiber 3.9, Sugar 5.1, Protein 4.3
SAVORY BLACK-EYED PEAS WITH BACON
Number Of Ingredients 0
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.NUTRITION FACTS: 1 Serving: Calories 260 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 20mg Sodium 890mg Carbohydrate 37g (Dietary Fiber 11g) Protein 19g % DAILY VALUE: Vitamin A 78% Vitamin C 38% Calcium 18% Iron 24% DIET EXCHANGES: 2 Starch 1 1/2 Lean Meat 1 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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BLACK EYED PEAS WITH SPINACH AND BACON - SAVORY SIMPLE
From savorysimple.net
5/5 (1)Total Time 1 hr 40 minsCategory Main CourseCalories 352 per serving
- In a heavy-bottom saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions and half of the minced garlic. Cook for approximately 4 to 5 minutes, stirring frequently, until translucent. Add the black eyed peas, 2 strips of bacon, bay leaves, and thyme.
- Add the stock and black pepper, then turn the heat to high. Bring the liquid to a boil, then reduce to a simmer. Cook until the beans are tender but not mushy, 1 to 1 1/2 hours.
- Meanwhile, slice the remaining bacon. In a large skillet or saucepan, cook over low heat to render out the fat, then turn the heat to medium and cook until crisp. Transfer to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat, turn the heat to low, and add the remaining garlic. Cook until fragrant, approximately 1 minute. Add the crushed red pepper, if using.
- Add the spinach to the pan and cover, allowing the steam to wilt the spinach, approximately 2 to 3 minutes (you will likely need to do this in batches). Season to taste with salt and pepper. If the spinach was cooked in batches, combine before seasoning.
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From theseasonedmom.com
5/5 (3)Total Time 1 hr 50 minsCategory Dinner, Lunch, Side DishCalories 369 per serving
- Rinse and sort black-eyed peas. Place peas in a Dutch oven. Add chicken broth and (if necessary) enough water to cover the peas by about 1 inch. Bring to a boil; boil for 2 minutes. Remove from heat, cover with a lid, and let the peas soak for 1 hour. Do not drain.
- In a large cast iron skillet (or other heavy skillet), cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in pan. Add onion to the drippings and cook over medium-high heat until tender, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute.
- Transfer onion, garlic and drippings to the Dutch oven with the black-eyed peas and broth. Stir in bay leaves, thyme, and 1 additional cup of water. Bring to a boil; reduce heat to low, and simmer (covered) until the peas are tender – about 30-40 minutes, stirring occasionally. Add extra water to the pot, as necessary, to keep the peas moist (but not too soupy). By the end of the cooking time, the peas will have absorbed most of the liquid in the pot. Remove from heat, discard bay leaves, stir in vinegar and Creole seasoning. Taste and season with salt and pepper, if necessary.
- Garnish with crispy bacon and fresh herbs or sliced green onions. Serve with hot sauce on the side.
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THE BEST BLACK-EYED PEAS FOR NEW YEAR'S • FIVEHEARTHOME
From fivehearthome.com
5/5 (12)Total Time 1 hr 40 minsCategory SoupCalories 424 per serving
- Heat a large pot over medium heat. Using a pair of kitchen shears, snip bacon slices into 1-inch segments and place in pot. Cook, stirring often, until bacon is crispy. With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Pour bacon grease from pot, reserving about 1 tablespoon in pot.
- Add garlic to pot and stir for 1 minute or until it begins to turn light golden brown. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half of the cooked bacon pieces. Bring to a boil and then reduce to a simmer and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, or until black-eyed peas are tender. If liquid gets low before peas are done, add an additional 1 to 2 cups of chicken stock. (And if you desire less liquid by the time peas are done, simmer uncovered for 10 or so more minutes.)
- Remove bay leaves and serve soup with reserved bacon crumbles and fresh chopped parsley sprinkled on top.
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- Heat 1 tablespoon of the oil in a large skillet or stir-fry pan. Add the vegan bacon or sausage. Sauté over medium-high heat, stirring often, until browned and crisp. Transfer to a bowl and set aside.
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