Easy Black-Eyed Peas
You can’t get more Southern than black-eyed peas, and this dish is easy and flavorful, whether you start with dried, fresh, or frozen peas.
Ingredients:
- 1(1-lb.) package dried black-eyed peas
- 6cups chicken stock
- 4thick-cut bacon slices
- 1cup chopped yellow onion (from 1 small onion)
- 1/2cup chopped carrots (from 3 medium carrots)
- 1/2cup chopped celery (from 3 stalks)
- 3garlic cloves
- 1dried bay leaf
- 1(4-in.) rosemary sprig
- 1(3-in.) thyme sprig
- 1 1/2teaspoons kosher salt
- 1/2teaspoon black pepper
- 2 to 3tablespoons extra-virgin olive oil (optional)
Instructions:
- Sort and rinse peas, discarding any broken peas or stones. Place peas and water to cover by 2 inches in a large bowl. Allow peas to soak 8 hours or up to overnight. After soaking, drain peas and discard soaking water.
Place peas, stock, bacon, onion, carrots, celery, garlic, bay leaf, rosemary, thyme, salt, and pepper in a 6-quart slow cooker.
Cover and cook on LOW until tender, about 8 hours. Remove and discard herb sprigs, bay leaf, and bacon slices. If desired, serve peas drizzled with olive oil.
