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 home cooked, either way, make these, yum! I love the tang of the vinegar with the peas.

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

Recipe rating:
Oh Yes! Will make again.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

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.