Meridian Industrial


2020-01-30 | Janet Paré


Start the new year off with a delicious, healthy, hearty bowl of black-eyed peas. It may even bring you good luck. Serve as is or over a bed of rice.


1 lb. dried black-eyed peas
2 tbsp. olive oil
1 cup slab bacon or ham, diced
1 small onion, minced
2 cloves garlic, minced
4 stalks of celery, diced
2 bay leaves
1/2 tsp. crushed, red pepper flakes
3 peperoncini peppers, diced
4 cups chicken broth
2 - 14 oz. cans, diced, fire-roasted tomatoes
4 scallions, chopped (optional)
Salt and pepper to taste


Clean and rinse the dried peas. Put them in a large pot and add enough water to cover peas with about 4 inches of water. Soak overnight or use quick soak method by bringing to a boil for 2 minutes. Remove from heat, cover and soak for an hour. Rinse, drain and set aside.

Heat oil in a large pot over med-high heat. Sauté bacon or ham, then add onion, garlic, celery, bay leaves, red pepper flakes and peperoncini. Sauté until lightly browned. Add peas and broth. Bring to a boil. Reduce heat, cover and simmer until peas are soft and tender, about 2 - 2 1/2 hours. When peas are done, add tomatoes and salt and pepper to taste. Bring back to a simmer.

Serve as is or over a bed of rice. ENJOY!

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