This black-eyed peas recipe is the best thanks to a long slow simmer until the beans are incredibly tender, hearty, and delicious. Serve with cornbread.
Ingredients
- black-eyed peas: 2 pound (dried)
- water: 12 cups
- cubes chicken bouillon: 8 piece
- bacon: 1 pound
- butter: 0.5 cup
- yellow onions: 2 piece (chopped)
- ham: 1 pound (cut into bite-size pieces, cooked)
- salt and black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Dotdash Meredith Food Studios
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Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer. Dotdash Meredith Food Studios
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Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside. Dotdash Meredith Food Studios
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Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes. Dotdash Meredith Food Studios
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Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour. Dotdash Meredith Food Studios
