Southern-Style Black Eyed Peas

Cook time: 1 1/2 hrs

9  1 cup servings

Ingredients

• 1 (1-pound) package dried blackeye peas
• 2 tablespoons olive oil
• 8 ounces ham, diced
• 8 slices of bacon or 6 thick-cut slices bacon, cut in 1/4-inch strips
• 1 large onion, chopped (about 1 1/2 cups)
• 1 red bell pepper, chopped (about 1 cup)
• 3 stalks celery, chopped (about 1 cup)
• 4 cloves garlic, chopped
• 4 cups chicken stock
• 2 cups water
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Optional: Rice for serving

Directions

1. Rinse and sort blackeyed peas.
2. Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
3. Cook stirring occasionally until browned, about 10 minutes.
4. Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
5. Add garlic and cook 1 minute more.
6. Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
7. Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
8. Serve over cooked rice.