Black Eyed Peas
Ingredients
- 1 pound Blackeye Peas-fresh
- 6 thick cut bacon slices, cut into 1/2 inch pieces
- 1 ½ cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup finely chopped celery
- 4 cloves fresh minced garlic
- 4 cups chicken stock
- 2 cups water
- 1 tsp Paul Prudhomme's New Orleans Magic Seasoning®
- 1 tsp Tony Chachere Creole Seasoning®
- ½ tsp black pepper
- ½ tsp cayenne pepper
Instructions
- Rinse and sort the black-eyed peas, discarding any damaged peas.
- Add cold water to cover the beans with about 2 inches of water. Soak the beans overnight.
- Rinse the beans before cooking.
- Fry the diced bacon in a large Dutch oven over medium heat. Remove the bacon after it is fried and set aside.
- Add onion, bell pepper, and celery to the bacon grease and sauté until soft.
- Add garlic and simmer until fragrant.
- Add black-eyed peas, stock, water, Paul Prudhomme's New Orleans Magic Seasoning, Tony Chachere Creole Seasoning and black and cayenne peppers. Bring it to aboil for 20 minutes
- Reduce the heat to a simmer and cover for about 90 minutes.
- Use immersion blender to cream some of the beans. (Or press beans against the side of the pot.) This will make the peas creamier.
- Cook for another 30-45 minutes until tender.
- Serve with cooked hot white rice.