BLACK-EYED PEAS WITH BACON
You're not a true Southerner if you don't like Black-Eyed Peas. Not just for New Year's Day, these peas are a favorite and can be found on Southern tables year round. Serve with rice or hot corn bread. Can be fixed with any type of meat, but bacon seems to be the best. If you can find a good ham bone, that's good to use too.
Provided by Tammy Raynes
Categories Vegetables
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Place peas and bacon in a soup kettle or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.
- 2. Remove from heat; cover and let stand for 1 hour. Do not drain.
- 3. In a skillet, melt butter or margarine over medium heat. Saute onion and garlic until tender. Add to pea mixture with thyme.
- 4. Return to the heat; cover and simmer for 30 minutes or until peas are soft. Add salt. Top with bacon if desired.
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