No Soak Southern Style Black Eyed Peas
Black eyed peas are a traditional New Years Day dish, but they are definitely delicious year round! Flavored with the cajun trinity (white onion, green bell pepper, and celery), you'll definitely be wanting these no soak southern style black eyed peas more than just once a year!
Servings: 5 cups
Ingredients
- 1 lb dried black eyed peas
- 1 white onion diced
- 1 green bell pepper diced
- 2 large stalks of celery
- 10 cloves of garlic
- 6 cups chicken stock
- 5-6 slices of bacon, sliced into smaller bite sized slices I love applewood smoked
- 1 tbsp Tony's Chachere's Bold Creole Seasoning
- 1 tbsp garlic powder
- Kosher salt
Instructions
- Over medium heat in a 6-7 quart heavy saucepan, cook your bacon pieces until all the fat is rendered. Remove bacon pieces and set aside for later.
- In the rendered bacon fat, saute your bell peppers, onions, and celery. After about 4 minutes, add your garlic. Cook for about 2 minutes. Add a palmful of salt.
- Pour in your dried black eyed peas. Add the bacon back to the pot. Pour in your chicken stock. Add Tony's, garlic powder and another palmful of kosher salt.
- Bring to a boil. Let boil for about 5-7 minutes.
- Reduce to a simmer and let cook for 1.5-2 hours.
- Taste periodically for spice level. Don't skimp on the salt!
- Once your beans are nice and soft, they're just about ready! The starchy goodness will help thicken the cooking liquid. If there is too much liquid left in the pot, let lightly boil uncovered until it thickens to your liking. If the beans are still too tough, add more stock or water.
- Serve over rice, with a side of cornbread, or both. All the carbs! Enjoy!