For a lot of people, black-eyed peas is comfort food. Cooked mostly on holidays, I feel that the black eyed peas are perfect just about any day with some cornbread and slaw.
Unlike recipes that may turn it absolutely dry, this dish retains the broth, reducing it only to the amount that the peas are still soaked in it. These beans are a rich source of proteins and fiber and nutrients like iron, Vitamin B9, and potassium.
This means that including it in your diet more can often help you stay healthy and get a good dose of nutrients into your body. The U.S. Department of Agriculture mentions that black-eyed peas are low in fat and sodium and do not contain harmful cholesterol.
If you ended up celebrating New Year’s in the southern regions, then you are most likely to come across the popular tradition of eating black-eyed peas, which is associated with good luck and prosperity.
Like a lot of popular Southern dishes, this one also goes back to the Civil War when the black-eyed peas were the only crops not destroyed or raided by Sherman’s troops because they were considered to be food for livestock and slaves. Today, it enjoys popularity in all homes.
You can use black-eyed peas in salads too or use slow cooker recipes to enhance its taste. The recipe I am sharing with you today will require the peas to cook for about 2 hours to make sure that it gets soft and mushy enough for you to enjoy.Print
- 700g bacon
- 2 tbsp. garlic, minced
- 4 Diced
- 2 tbsp. garlic powder
- 1 tbsp. cayenne pepper
- 6 cups chicken broth
- 6 cups of black eyed peas (frozen or fresh)
- Heat a Dutch oven and cook the bacon
- When the bacon looks nearly done, add the garlic and the shallots
- Season with the garlic powder and cayenne pepper
- Keep stirring and cook till the shallots turn soft
- Pour the chicken broth and bring it to a boil
- Add the black eyed peas and let it simmer for about 2 hours or till the peas are soft
You can add more cayenne pepper if you like your peas extra spicy.