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Black Eyed Peas Recipe

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This recipe for Black Eyed Peas is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon
1/2 cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste
Directions:
Directions:
1.Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
2.Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
3.Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
4.Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

 

 

 

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