Smoky Black-Eyed Peas
1
Points®
Total time: 1 hr 15 min • Prep: 5 min • Cook: 1 hr 10 min • Serves: 10 • Difficulty: Easy
Canadian bacon replaces traditional ham hocks to bring a similar smoky meatiness to these legumes. This simple recipe is delicious on its own as a main or side dish, and the leftovers easily transform into a variety of other dishes. As with regular bacon, Canadian bacon is cured and smoked. But instead of coming from the fattier pork belly, it’s made of the leaner pork loin, which is why we get Canadian bacon in round slices, not long strips.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
2 cup(s), chopped, (from about 2 medium)
Celery
½ cup(s), chopped, chopped (from about 2 large stalks)
Garlic clove
1 clove(s), finely chopped
Dried black eye peas
1 pound(s)
Uncooked Canadian bacon
6 oz, finely chopped
Fresh thyme
3 sprig(s)
Bay leaf
4 leaf/leaves
Kosher salt
1 tsp
Black pepper
½ tsp
Instructions
1
In a Dutch oven, heat the oil over medium-high. Add the onions, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2
Stir in the peas, bacon, thyme, bay leaves, and 6½ cups water and bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer until the peas are tender, 50 minutes to 1 hour. Stir in the salt and black pepper. Discard the bay leaves and thyme sprigs.
3
Serving size: about 1 cup
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