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A traditional dish served in the South
on the first day of a new year. Serve with hot cornbread.
New Years Day Black-Eyed
Peas with Bacon
- Day Before:
- 1 pound dried black-eyed peas
- Sort and rinse peas in cold water.
- Place in large pan and cover with water.
Allow peas to soak overnight; drain.
- New Year's Day:
- 1 pound bacon
- 1 cup chopped onions
- 1 cup chopped green pepper
- 1 cup chopped celery
- 3 garlic cloves, finely minced
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon pepper
- 3/4 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon dried thyme leaves, crushed
- 1 (10-ounce) can RoTel brand tomatoes
(tomatoes with chilies)
- Hot corn bread as an accompaniment
- In Dutch oven, bring 5 cups of water to
a boil. Add peas and simmer for 1/2 hour.
- Cut bacon into 1-inch pieces. Cook in
large skillet until crisp. Remove from skillet and drain on paper
towels; set aside.
- In about 2 tablespoons bacon drippings,
saute onion, green pepper, celery until vegetables have softened.
Add garlic, seasonings and tomatoes. Simmer for 20 minutes. Add
the mixture to the peas. Bring to a boil; reduce heat and simmer
until peas are tender. Stir in cooked bacon and serve.
Makes 8 servings.
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