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Savory Black-Eyed Peas With Bacon

Radburn's picture
A volume of veggies adds a delicious twist to this skillet dish.
Ingredients
  Bacon slices 4 , cut into 1 inch pieces
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Dried black eyed peas 1 Cup (16 tbs), sorted (Rinsed)
  Celery stalks 1 Cup (16 tbs), sliced
  Onion 1 Cup (16 tbs), chopped
  Chopped savory/1 1/2 teaspoons dried savory leaves 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Carrots 1 1⁄2 Cup (24 tbs), thinly sliced
  Green bell pepper 1 Large, cut into 1 inch pieces
  Shredded monterey jack cheese 2 Ounce (With Jalapeno Peppers)
Directions

1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
2. Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
3. Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stewed
Occasion: 
Christmas
Interest: 
Holiday, Party
Ingredient: 
Cheese, Chicken, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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