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Peppery Peas O' Plenty

Southern Living FEBRUARY 2004

  • Yield: Makes 4 to 6 servings


  • 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.


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Peppery Peas O' Plenty Recipe