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.
Ingredients
8 servings
Step 1
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.
Step 2
To serve, drizzle beans with oil and top with thyme leaves and some pepper.
Do Ahead
Step 3
Beans can be cooked 3 days ahead. Let cool; cover and chill.
Leave a Review
Reviews (5)
Back to TopI made this as written for a New Year's party, along with greens and cornbread. I really didn't expect it to be eaten, because so many people turn up their noses at both greens and black eyed peas. But this was quite good and popular.
Jennie Phipps
Punta Gorda, FL
1/2/2023
Made these for New Years Day... and then again a few weeks later because they were so good. Enjoyed with brown rice and cornbread, yum!
mgoulden
Washington, DC
3/7/2021
This down-home dish is a favorite, and I've used for years as a side dish to celebrate New Year's Day or any time with grilled, roasted meat and fish, or serve as a vegetarian dish. To Make it quicker but just as delish, I used good quality store bought precooked black-eyed peas, drained and rinsed. Then, after I sauteed the onions, garlic, left over baked ham pieces au lieu of bacon, added my Bouquet Garny (fresh herbs combination from my garden) such as large bay leaf, Herb bundle of parsley, thyme (few sprigs of each), a sliced of hot red pepper, and for extra taste about 1/2 tsp. or more of Emeril's Bayou Blast Essence. Added chicken or vegetable broth au lieu of water, the drained black-eyed Peas, stir all gently and` bring to a simmer over medium-high heat. Reduced heat to medium-low and simmered gently for about 5minutes, skimming any foam from surface. Taste and adjusted seasoning, cover, simmered for another 10 to 15 minutes or desired constancy. Discard Bouquet Garny, and serve drizzled with good quality olive oil and garnished with a combination of minced parsley, crushed garlic and freshly ground pepper, and a piece of homemade corn bread on the side. Happy New Year to You 'All, and look forward to more of your Successful and Great Recipes!
shebroe
I'm French and was born in Casablanca!
12/29/2020
我的食谱更简单的使用可以black eyed peas, drained and rinsed. Then I cooked a combination of onion and leek, to make up about a cup. I may use 2 cups next time, to get more fullness of flavour with the beans. I used canola oil, as it is carcinogenic to cook with olive oil. I can't digest bacon anymore, so I didn't use it. When the onion/leek mixture was soft, I added thyme springs for a minute and finally garlic, chopped, for no more than 30 seconds, as it burns easily. Finally I added the black eyed peas, 1/2 cup of water, brought it up to a simmer, then covered, simmered at medium-low for about 3 minutes. I followed the rest of the recipe, drizzling with olive oil, etc. Delicious.
rosemariekrausz
Ottawa, Ontario
1/2/2018
This was my best effort. I cooked them on my woodstove for New Years Day dinner.
jacqualin
Crozet, VA
1/2/2018
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