This blackeyed peas recipe is the best thanks to a long slow simmer until the beans are incredibly tender hearty and delicious Serve with cornbread
Prep Time
8 hrs
Dificult
Medium
Servings
16 hrs 35 mins
Ingredients
Instructions
Gather all ingredients.
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Rinse
pick over
and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
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Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil
stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
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Place bacon in a large
deep skillet and cook over medium-high heat
turning occasionally
until evenly browned
about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
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Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges
about 10 minutes.
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Stir onions and cooking fat into peas; add crumbled bacon
ham
salt
and pepper to taste. Simmer over low heat for 8 hours
stirring every hour.
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