Granny Dameron's New Year's Day Black-Eyed Peas

By Craig Claiborne

Total Time
2 hour 40 minutes
Rating
4(40)
Comments
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Featured in: OLD LINEN, FINE CHINA AND CAROLINA SOUL

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Ingredients

Yield:16 or more servings
  • 2pounds dried black-eyed peas
  • ½pound slab of lean bacon, cut into ¼-inch cubes, about 2 cups
  • 1green or red sweet pepper, cored, seeded, veins removed and finely chopped, about ¾ cup
  • ½cup finely chopped onion
  • ½cup finely chopped celery
  • 2teaspoons red wine vinegar
  • 3½cups chicken broth
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 2dried red hot peppers, crumbled
  • 6 to 7cups water
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

134 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 563 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the peas and drain.

  2. Step 2

    Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned. Add the chopped pepper, onion and celery and cook, stirring, until wilted.

  3. Step 3

    Add the peas, vinegar, broth, salt, pepper and dried peppers. Bring to a boil. Cover closely and let simmer about an hour.

  4. Step 4

    Add six cups of the water and return to a boil. Let simmer about an hour, stirring occasionally from the bottom. Check the peas and if necessary add more water. Continue cooking 30 minutes. The total cooking time is 2½ hours or longer.

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Ratings

4 out of 5
40 user ratings
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Comments

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SWLA Anne

Love this recipe just the way it is!! Cooked 3 years now for New Years and a few other times. Perfection.

Heidi

Made this with KB's presoak suggestion (old peas). Gave them a head start on cooking while frying the bacon and veg, which sped things up. I think 2 tsp vinegar is not enough (I used 2 TBSP plus half a lemon). Added some Worcestershire the next day and that was the ticket. Like KB, I skipped the 6-7 cups of water, but didn't fully drain the pea liquid when adding to the pot, which helped. Next time, I'm going to save the bacon bits for a topping. They were awesome when crisp, but soggy now.

KB

I pre- soaked the peas and skipped step 4. Also, just used bacon fat to sauté the vegetables. Delish! Might add a chopped tomato next time.

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