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(Black-Eyed Peas) Black-Eyed Peas and Greens Recipe

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This recipe for (Black-Eyed Peas) Black-Eyed Peas and Greens is from Family Recipes, 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:  
6 slices of bacon, cut into 1/2 inch pieces
1 onion, peeled, halved, slice thin
1 1/4 tsp salt
4 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp red pepper flakes
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
1 pound collard greens, stemmed and chopped
2 (15 ounce) cans of black eyed peas, rinsed
1 tsp cider vinegar
1 tsp sugar
Directions:
Directions:
Cook bacon pieces in a Dutch oven, over medium heat. Cook until crispy, 5 to 7 minutes.
Using a slotted spoon, transfer the bacon to a paper towel lined plate. Set aside.
Pour off the oil from the Dutch oven, all but 2 Tbsp.
Add onion and salt to the 2 Tbsp bacon fat and cook. Stir frequently.
Cook onion until golden brown, about 10 minutes.
Add the garlic, cumin, pepper flakes and cook until fragrant- about 30 seconds.
Add tomatoes and their juice.
Stir in broth and bring to a boil.
Add the collard greens. Cover and reduce the heat to medium low.
Simmer until the collard greens are tender, about 15 minutes.
Gently stir in the peas and cook, covered for 15 minutes.
Stir occasionally.
Uncover and increase the heat to medium high.
Cook until the liquid is reduced by one quarter, about 5 minutes.
Add the sugar to the vinegar and then stir it into the beans.
Top with the crispy bacon and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Eat on Bew Year’s Eve for good luck in the new year!

 

 

 

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