If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: On The first day of the New Year I set out to cook black-eyed peas, to usher in luck and prosperity. However, cooking after a night of hard partying proved to be a daunting task - Halfway through the recipe I realized I had more than doubled the amount of liquid. At the point of no return, I decided to improvise and wound up making a damn good soup.
*Inspired by The Neelys' "Black-Eyed Peas with Bacon and Pork." —Anika White | Lost n the Sauce
Serves 6 - 8
- 2 tablespoons Olive oil
- 6 Strips Thick-sliced bacon, cut into 1/2 inch pieces
- 1 Medium Onion
- 5 Garlic Cloves, sliced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 4 cups Chicken Stock
- 4 cups Beef Stock
- 2 cups Water
- 3 Bay Leaves
- 3 cups Black-Eyed Peas (fresh or canned)
- 1 tablespoon Apple Cider Vinegar
- 3 sprigs Fresh Thyme
- Heat the oil in a large pot over medium-high heat.
- Add the bacon, onion, and garlic to the pot and cook until the onion and garlic are lightly browned, about 6 - 8 minutes.
- Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes.
- Pour in the stock and water, and add the bay leaves. Bring the mixture to a boil, then reduce heat and simmer, covered, for about 15 minutes.
- Add the prepared peas to the pot and simmer until tender, about 1 hour.
- Add vinegar, discard the bay leaves, and lade the soup into bowls.
- Serve over white rice, and garnish with fresh thyme.
- This recipe was entered in the contest for Your Best Recipe with Beans