Yield: 8-10 servings
Time: 8 hr (preparing beans) + 1 hr cooking
Ingredients
1 lb dry black eyed peas
3 slices uncured bacon
1 onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 cups chicken broth or stock
1 bay leaf
1 tsp dried thyme
Salt, pepper, and cayenne pepper to taste
3 slices uncured bacon
1 onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 cups chicken broth or stock
1 bay leaf
1 tsp dried thyme
Salt, pepper, and cayenne pepper to taste
Directions
Prepare dried black eyed peas according to package directions.
In a large stock pot, cook bacon. Remove when cooked and roughly chop.
Add a small bit of olive oil to the stock pot and sautee onion, celery, bell pepper, and garlic.
Add chicken broth and prepared black eyed peas to the pot along with bay leaf, thyme, salt, pepper, and cayenne (optional).
Bring to a boil, then reduce heat and let simmer for 40 minutes.
Serve over rice.
Recipe from Emeril Lagasse
In a large stock pot, cook bacon. Remove when cooked and roughly chop.
Add a small bit of olive oil to the stock pot and sautee onion, celery, bell pepper, and garlic.
Add chicken broth and prepared black eyed peas to the pot along with bay leaf, thyme, salt, pepper, and cayenne (optional).
Bring to a boil, then reduce heat and let simmer for 40 minutes.
Serve over rice.
Recipe from Emeril Lagasse
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