Small Batch Southern Black Eye Peas
This small batch southern black eye pea recipe is small in servings, but big on flavor. We love to make this recipe on New Year's Day for good luck throughout the year!
Ingredients
- 1/2 lb dry black eye peas approx 1.25 cups
- 4 thick bacon slices chopped
- 1/2 large yellow onion diced
- 1/2 celery stalk diced
- 1 tsp minced garlic
- 1 jalapeno minced
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 1 tsp creole seasoning
- 4 cups chicken broth
- 1 cup collard greens chopped, (you may substitute kale)
- salt & pepper to taste
Instructions
- Add dry black eye peas to a pot and cover with 3-4 inches of cold water. Cover and let sit for 2-3 hours to soak peas.
- In a large dutch oven, or pot, saute chopped bacon until brown and crispy or medium low heat for about 10 minutes. Remove the bacon pieces; set aside.
- Add the onions, celery, garlic, jalapeno, thyme and bay leaf to the bacon grease in the dutch oven. Saute for 5 minutes or until the onions soften.
- Add the chicken broth to the dutch oven. Drain and rinse the black eye peas.
- Add the black eye peas to the dutch oven with the creole seasoning; add salt to taste.
- Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 -30 minutes or until the peas soften. Add additional water or broth if the mixture becomes too dry.
- Add the collard greens and return the bacon to the dutch oven. Cook for an additional 10 minutes, stirring occasionally until the peas are tender.
- Remove the bay leaf and serve!