Black eyed peas are a staple in the South, often cooked on the stove on low heat with a piece of pork shoulder or bacon thrown in for flavor. In this version of classic Southern-style black eyed peas, I’ve substituted turkey bacon for a leaner to create a healthier version.
Ingredients
- 1 lb. flash frozen or pre-soaked black-eyed peas
- 3-5 slices of turkey bacon cut into squares
- 2 small red onions, chopped
- 4 garlic cloves, minced
- 1 Tbl. dried oregano
- ½ tsp. black pepper
- 2 tsp. sea salt
- Parsley leaves for garnish
Directions
- Pre-heat oven to 375 degrees; once pre-heated cook turkey bacon for 12 – 16 minutes until they are done, but still tender.
- While bacon is in the oven, heat large pan to medium-high heat to cook garlic, onions, oregano, and black pepper. Sautee for 5 – 10 minutes until onions are translucent.
- Next, add peas and 5 cups of water to the saucepan. Bring to a boil.
- In a glass baking dish add peas, water, veggies, and turkey bacon.
- Place baking dish in the oven (still at 375) for 50 – 70 minutes. Check periodically until peas are tender.
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