Black-eyed peas are enjoyed in many homes across the United States on New Year’s Eve. They are thought to bring prosperity and luck to the upcoming year… and we could all do with a little of that after the craziness of 2020! Whether you typically take part in this tradition or not, this dinner recipe is hearty, wholesome, and delicious… a real crowd-pleaser. The peas are paired with nutritious kale, gut-healing bone broth, and crispy bacon to create a gorgeous Winter dish packed with flavor.
Prep Time: 15 min. (Plus soaking time)
Cook Time: 1 hr. 30 min.
Total Time: 1 hr. 45min. (Plus soaking time)
- 1 lb. dried black-eyed peas
- 8 strips thick bacon, cut into 1/2 inch pieces
- 1 onion, diced
- 6 cloves garlic, minced
- 1 teaspoon of sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 6 cups of chicken bone broth
- 3 bay leaves
Soak dried black-eyed peas overnight by placing them in a large pot and covering them with water. Add 1/4 teaspoon apple cider vinegar. Once soaked overnight, drain using a large mesh sieve, and rinse with filtered water.
In a large stew pot, add bacon pieces, diced onion and minced garlic and sauté for 10 minutes, or until bacon has browned.
Add salt, pepper, cayenne, basil, thyme and oregano. Stir to combine. Sauté for 2 minutes.
Add bone broth, bay leaves and black eyed peas. Bring everything to a boil then reduce to a simmer on low heat for 1 1/2 hours or until peas are soft.
Discard the bay leaves and split between six bowls.