Dave's Georgia Black-Eyed Peas

Recipe View 0 mins Gather all ingredients.

Recipe View 16 hrs Rinse black-eyed peas in a colander. Pick through them, discarding any debris or damaged peas. Place the rinsed peas in a large bowl and cover with several inches of cool water. Let soak for at least 8 hours, or preferably overnight. (5 minutes)

Recipe View 10 mins After soaking, drain the peas thoroughly and rinse them again. (2 minutes)

Recipe View 10 mins In a large, heavy-bottomed pot or Dutch oven, combine the water and chicken bouillon cubes. Bring to a boil over high heat, stirring until the bouillon dissolves completely. (10 minutes)

Recipe View 8 hrs Add the drained black-eyed peas to the boiling broth. Reduce heat to low, cover, and simmer gently. (2 minutes)

Recipe View While the peas are simmering, prepare the bacon. In a large skillet, cook the bacon over medium heat until crispy. (10 minutes)

Recipe View Remove the bacon from the skillet and set aside to drain on paper towels. Once cooled, crumble or chop the bacon into small pieces. Reserve 2 tablespoons of the bacon fat in the skillet; discard the rest. (5 minutes)

Recipe View Melt the butter in the skillet with the reserved bacon fat over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly browned. (10 minutes)

Recipe View Add the sauteed onions and bacon fat to the pot with the simmering black-eyed peas. Stir in the crumbled bacon, diced ham, salt, and pepper. (5 minutes)

Recipe View Return to a simmer, cover, and cook over low heat for at least 6-8 hours, or until the peas are incredibly tender and the broth has thickened. Stir occasionally, every hour or so, to prevent sticking. (8 hours)