Tuesday, January 1, 2013

Savory Black Eyed Peas with red wine vinegar and bacon

I have never made Hoppin John, but I have made this dish many times, and it is delicious. You can use canned peas or cook up some black eye peas in your own kitchen. Either way, make these! Personally, I love the tang of the vinegar with the peas and bacon.

Savory Black Eyed Peas
adapted from: an article found in a magazine somehwere...

2 cans OR 3 cups cooked black eyed peas - drained
1/4 c water
1/3 c red wine vinegar
4 slices bacon, diced and fried until golden brown
1 T reserved bacon fat
salt and pepper to taste

If using canned peas, drain well. Combine all ingredients in a sauce pan, simmer for 30-45 minutes or until flavors have blended to your satisfaction. Drain and serve OR you may boil the remaining liquid in the pan to reduce and make a tangy reduction.

serves 4-6


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this post shared with:
hearth and soul @ premeditated leftovers


Laurie said...

Happy new Year to you, great black beans!!! Yum

Sage Trifle said...

Happy New Year! I hope this will be the best year ever for you. These delicious sounding black eyed peas should bring you plenty of luck.

Holly said...

That sounds really good. I love vinegar in my beans

kitchen flavours said...

Hi Melynda,
Happy New Year!
Wish you the very best in 2013!

Judy@SavoringToday said...

Back home in Missouri, bacon grease is always a part of making beans -- it is a taste of home for me, for sure. Always good. Thanks for sharing with Hearth & Soul Hop. :)

Alea Milham said...

What a delicious variation on black-eyed peas! I am pinning this to try. We usually have extra bacon grease on Saturday mornings after we make breakfast.