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Smoky Black-Eyed Peas

Smoky Black-Eyed Peas

1
Points® value
Total Time
1 hr 15 min
Prep
5 min
Cook
1 hr 10 min
Serves
10
Difficulty
Easy
Canadian bacon replaces traditional ham hocks to bring a similar smoky meatiness to these legumes. This simple recipe is delicious on its own as a main or side dish, and the leftovers easily transform into a variety of other dishes. As with regular bacon, Canadian bacon is cured and smoked. But instead of coming from the fattier pork belly, it’s made of the leaner pork loin, which is why we get Canadian bacon in round slices, not long strips.

Ingredients

Olive oil

1 Tbsp

Uncooked onion

2 cup(s), chopped, (from about 2 medium)

Celery

½ cup(s), chopped, chopped (from about 2 large stalks)

Garlic clove

1 clove(s), finely chopped

Dried black eye peas

1 pound(s)

Uncooked Canadian bacon

6 oz, finely chopped

Fresh thyme

3 sprig(s)

Bay leaf

4 leaf/leaves

Kosher salt

1 tsp

Black pepper

½ tsp

Instructions

  1. In a Dutch oven, heat the oil over medium-high. Add the onions, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
  2. Stir in the peas, bacon, thyme, bay leaves, and 6½ cups water and bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer until the peas are tender, 50 minutes to 1 hour. Stir in the salt and black pepper. Discard the bay leaves and thyme sprigs.
  3. Serving size: about 1 cup

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