When I was a little girl I couldn’t stand black eyed peas! I loved my grandma’s cooking, but something about them just didn’t work for me. Well, as with a lot of things, as I became an adult I realized how good they actually are. But in all fairness, I don’t cook them like my grandma (or my mom) did. I generally wait for Thanksgiving/Christmas/New Year for black eyed peas, but to be honest…they’re good anytime of the year!
This southern delicacy isn’t for everyone, but if ya’ know what I’m talking about, ya’ know how good they are!
- 6 cups black eyed peas, fresh or frozen
- 6 cups chicken broth
- 1 1/2 lbs bacon, in pieces
- 4 shallots, diced
- 3 Tbsp garlic, minced
- 1 Tbsp garlic powder
- 1 tsp cayenne pepper (optional to taste)
- Cook bacon.
- When bacon is about 80% done, add garlic and shallots. Combine.
- Add seasonings. Continue cooking until vegetables soften.
- Add chicken broth. Bring to a boil.
- Add black eye peas. Combine well and bring to a boil.
- Reduce heat, cover and simmer for 1 - 2 hours (until peas are soft...almost mushy, but not quite).