75 minutes
A traditional dish of black-eyed peas cooked with bacon and spices, believed to bring good luck when eaten.
tablespoons
Bacon, chopped
slices
Dried Black-Eyed Peas, picked over
0 lb
Low-Sodium Chicken Broth
quarts
Medium Tomato, cut into 1-inch pieces
each
Jalapeño, halved lengthwise
each
sprigs
Chopped Cilantro Leaves
cups
Scallions, thinly sliced
each
cups
to taste
to taste
1. Cook Bacon
Heat the olive oil in a large saucepan over medium heat. Once hot, add the chopped bacon and cook until crisp and golden, about 5 minutes.
2. Add Peas and Simmer
Add the black-eyed peas, chicken broth, chopped tomato, halved jalapeño, and cilantro sprigs to the saucepan. Pour in enough water to cover the peas by about an inch. Bring to a boil, then reduce heat to a gentle simmer and cook for 50 minutes to an hour, until the beans are tender.
3. Season and Serve
Remove and discard the jalapeño and cilantro sprigs. Transfer the peas and tomatoes to a serving bowl using a slotted spoon. Fold in the chopped cilantro, sliced scallions, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste.
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