cups black eyed peas, dry
slices thick-cut bacon, chopped
large onion, chopped
garlic cloves, minced
ounces can diced tomatoes
cup brown sugar
teaspoon sage, chopped
teaspoon Kosher salt, plus more to taste
- Soak beans overnight in a large bowl covered with 3-4 inches of water, then drain.
- Over medium-high heat, cook bacon in a medium sized dutch oven until slightly crispy. Stir in onion, jalapeños, and garlic and cook until translucent.
- Add black eyed peas, water, diced tomatoes, brown sugar, bay leaves, sage, and salt. Bring pot to a boil, reduce heat and cover. Simmer for an hour and a half, stirring occasionally. If at an hour there is still a lot of liquid remaining, remove cover and continue to cook. Adjust salt and pepper to taste.
- This recipe was entered in the contest for Your Best Recipe with Beans