Peppery Peas O' Plenty

Recipe from

Southern Living


4 hickory-smoked bacon slices
1 large onion, chopped
1 cup frozen black-eyed peas
1 cup frozen purple hull peas
1 cup frozen crowder peas
1 cup frozen butter peas
1 cup frozen field peas with snaps
1 (32-ounce) container chicken broth
1 tablespoon Asian garlic-chili sauce
3/4 to 1 teaspoon salt
1 tablespoon freshly ground pepper


Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.

Sauté onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20 to 25 minutes, uncovered. Top with crumbled bacon.

Note: For testing purposes only, we used Bryan Sweet Hickory Smoked Bacon and A Taste of Thai Garlic Chili Pepper Sauce.

William Dickey, Birmingham, Alabama,

Southern Living

February 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note