- 1 pound (453grams) black-eyed peas
- 1 large onion , diced (about 1 ½ cups )
- 1 stalk celery , diced (about ½ cup diced)
- 1 (large ) tablespoon minced garlic
- 1-2 bay Leaves
- 2 teaspoons fresh thyme – minced
- 2 cups smoked turkey or smoked ham hock – chopped
- 2 teaspoons Creole seasoning
- 4 cups rice cooked rice to serve
- 4 -5 thick bacon slices – chopped
- 6-7 cups chicken broth or water
- green onions for garnishing
- salt and pepper to taste
1. Rinse dry black-eyed pea beans. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours. In a large heavy sauté pan, saute chopped bacon until brown and crispy about 5-6 minutes. Then add smoked ham, saute for about 2-3 more minutes. Remove bacon and ham mixture, set aside.
2. Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic. Then pour in the chicken broth or water.
3. Drain the soaked beans, rinse, and place the beans in the pot. Season with Creole seasoning and salt to taste. Mix and bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 45 minutes or more while stirring occasionally, or until beans are tender and slightly thickened to your desire.
4. Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery. Remove the bay leaves.
5. Taste and adjust for seasonings with pepper, Creole seasoning, and salt if needed. Serve over cooked rice and garnish with green onions.
Recipe by: African Bites