NEW YEAR'S DAY BLACK-EYED PEAS

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New Year's Day Black-Eyed Peas image

Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.

Provided by Julia Sullivan

Categories     Bon Appétit     New Year's Day     Pea     Bacon     Thyme     Garlic     Braise     Side

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces slab bacon, cut into 1/2" pieces (optional)
1 medium onion, finely chopped
5 sprigs thyme, plus leaves for serving
4 garlic cloves, smashed
2 cups black-eyed peas, soaked overnight, drained
Kosher salt, freshly ground pepper

Steps:

  • Heat 2 Tbsp. oil in a large saucepan over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35-45 minutes. Discard thyme; season with salt.
  • To serve, drizzle beans with oil and top with thyme leaves and some pepper.
  • Do Ahead
  • Beans can be cooked 3 days ahead. Let cool; cover and chill.

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