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Black-eyed Peas and Bacon
A southern classic that is sure to please all the senses.
| Ingredients |
| 1 c dried black-eyed peas (2 c cooked) |
| 4 slices bacon |
| 1 c onion, finely chopped |
| 1/8 tsp garlic powder (1 medium garlic clove, minced) |
| 1 bay leaf |
| Pinch red pepper |
| Pinch cloves |
| 1/2 c uncooked white rice |
| 1 1/2 c water |
| 2 Tbsp cider vinegar |
| 3/4 tsp D.D. Williamson Caramel Color Powder Click here to buy |
| Salt and pepper to taste |
Directions:
- Soak black-eyed peas. Drain.
- Cook bacon in a saucepan over low heat. Remove the bacon and place on a couple layers of paper towels. When the bacon cools a little, crumble it and set aside.
- Add the onion and sauté them until they are colorless.
- Add the bacon bits, garlic powder, bay leaf, red pepper, cloves, and rice. Stir to combine.
- Add the water, cider vinegar, and black-eyed peas and bring to a boil.
- Lower the heat and simmer for 30 minutes until the rice and peas are tender. Check occasionally to see if additional water is needed.
- Stir in the D.D. Williamson Caramel Color Powder.
- Adjust the seasonings (salt and pepper) to taste.
- Serve hot and enjoy!
Tips:
To give this dish an extra hop, add some cayenne pepper. The black-eyed peas will need some time to soak; follow the directions on the bag when preparing them. Remember to allot time for the soaking of the peas (may be overnight of just a couple of hours).
