Southern style black eyed peas with a spicy kick. Great with cornbread or hot buttered rice, even in fresh flour tortillas with carnitas!
Cook bacon slices in microwave until nice and crisp. Let cool, then crumble and set aside.
In medium stock pot, add the peas and water and bring to a brief boil. Reduce heat to a simmer. Add the salt, pepper, onion, garlic, bacon, cayenne, jalapeƱos and chipotle and let it all simmer uncovered until the peas are your preferred texture (some like mushy, others like a little firm). I cooked my peas at a high simmer for one hour and forty-five minutes and they were perfect for me -- just slightly firm.
Add water 1/2 cup at a time if it looks like too much liquid is cooking off.
When ready, serve over hot buttered rice for "Hoppin' John" or with cornbread and butter. Great with an ice cold beer. Yum!!
Fresh peas make a big difference to me, but everyone has their own likes. My thoroughly southern husband says these are the best black eyed peas he's ever had and that he felt the thick cut bacon was key.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 304 | ||
Calories from Fat: 192 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 32.1mg | 10 % | |
Sodium 1255.4mg | 43 % | |
Potassium 146.1mg | 4 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 14.2g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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