Black-Eyed Peas with Tomatoes


Make a double batch of these black-eyed peas, and store the leftovers in the refrigerator for a quick mid-week side dish.

Black-Eyed Peas with Tomatoes
Serves 6
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  1. 3 slices bacon, chopped
  2. 5 cups fresh or frozen black-eyed peas
  3. 4 cups water
  4. 2 cups quartered cherry tomatoes
  5. 1⁄2 cup plus 2 tablespoons chopped green onion, divided
  6. 2 bay leaves
  7. 1 teaspoon salt
  8. 1 teaspoon ground black pepper
  1. In a medium Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon, reserving rendered bacon fat in pan.
  2. Add peas and 4 cups water to pan. Bring to a boil over medium-high heat. Reduce heat to reach a simmer. Add tomatoes, 1⁄2 cup green onion, and bay leaves. Cook 1 hour, or until peas are tender, adding more water, if necessary. Season with salt and pepper. Remove and discard bay leaves. Sprinkle with reserved bacon and remaining 2 tablespoons green onion.
Taste of the South


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