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
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Ingredients
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2 tablespoons
Olive oil
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6
Strips Thick-sliced bacon, cut into 1/2 inch pieces
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1
Medium Onion
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5
Garlic Cloves, sliced
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1 teaspoon
Salt
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1/2 teaspoon
Black Pepper
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1/2 teaspoon
Cayenne Pepper
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1 teaspoon
Garlic Powder
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4 cups
Chicken Stock
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4 cups
Beef Stock
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2 cups
Water
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3
Bay Leaves
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3 cups
Black-Eyed Peas (fresh or canned)
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1 tablespoon
Apple Cider Vinegar
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3 sprigs
Fresh Thyme
Directions
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Heat the oil in a large pot over medium-high heat.
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Add the bacon, onion, and garlic to the pot and cook until the onion and garlic are lightly browned, about 6 - 8 minutes.
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Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes.
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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.
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Add the prepared peas to the pot and simmer until tender, about 1 hour.
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Add vinegar, discard the bay leaves, and lade the soup into bowls.
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Serve over white rice, and garnish with fresh thyme.
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Enjoy!
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