Did you know it's good luck to start the new year with black-eyed peas? That and the delicious flavors and textures of this recipe are all the reason we need to make it every year.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Servings:
8
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peas and beans in a large saucepan with enough water to cover. Bring to a boil over medium and cook 30 minutes or until tender; drain.

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  • In an extra-large cast-iron skillet cook bacon pieces over medium until crisp. Set aside to drain on a paper towel.

  • Reserve 2 tablespoons bacon drippings in skillet. Sauté onion, okra, bell pepper, and jalapeños in skillet over medium until onion is soft, 3 to 4 minutes. Add garlic and cook an additional minute.

  • Add corn and bacon. Season to taste with kosher salt and ground black pepper; cook an additional 5 minutes. Stir in peas and beans, butter, tomatoes, and scallions. Heat through. Keep warm until ready to serve. Serves 8.

Nutrition Facts

265 calories; fat 9g; cholesterol 16mg; saturated fat 4g; carbohydrates 36g; mono fat 3g; poly fat 1g; insoluble fiber 9g; sugars 8g; protein 12g; vitamin a 1048.1IU; vitamin c 42.3mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 129.3mcg; vitamin b12 0.1mcg; sodium 152mg; potassium 731mg; calcium 51mg; iron 2.9mg.
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