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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!! Ingredients:
4 slices bacon |
1 medium onion, chopped |
1 (16 ounce) package dried black-eyed peas, washed |
1 (12 ounce) can diced tomatoes with green chilies, undrained (rotel works well) |
1 teaspoon salt |
1 teaspoon chili powder |
1/2 teaspoon black pepper |
3 cups water |
Directions:
1. In a large saucepan, cook the bacon slices, until crisp.
2. Remove the bacon, crumble and set aside to use as a topping for the finished peas.
3. Saute the onion in the bacon drippings until tender.
4. Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
5. Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
6. Add additional water, if necessary.
7. Serve over rice with the crumbled bacon as a garnish.
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