1lb of dry black eyed peas
2 shallots or 1/2 small onion, chopped
1 clove of garlic, chopped
4-5 pieces of bacon
ham or turkey meat & bones, optional
2 cups of chicken stock
3 cups of water
salt & pepper
Rinse and sort the peas. Put the peas in a large bowl, and cover with water. Let soak overnight.
*next day* Drain the peas and set aside. In a large pot, cook bacon over medium heat. Once cooked, remove the bacon but leave the fat/drippings. Cook the shallots and garlic together for about 3-4 minutes. next, Add the black eyed peas, ham/turkey meat and bones (optional), chicken stock, and cover with peas with 3 cups of water, or however much it takes to fully cover the peas. Season with salt, pepper, red pepper flakes, as necessary. cover the peas and Simmer over medium-low heat for about 3-4 hours, stirring occasionally. Next, remove any meat bones, shred ham/turkey (if necessary), and Taste for more seasonings. Mash some of the peas, but not all for added texture. Crumble the cooked bacon slightly and add into the peas (optional). Continue to simmer the peas until they’ve reached your desired texture and the liquid is where you want it. If there is too much liquid, turn the heat up to medium. Enjoy!!
*Note: you can use vegetable stock instead of chicken stock if you’d like. If you do not want to use stock, you can use 5 cups of water. Also, if you do not want to add meat, you can add a few drops of liquid smoke for added flavor.
*no soaking of beans necessary*
in a pan on the stove, cook bacon. once cooked, take the bacon out of the pan, and cook the shallots in the bacon grease for about 2-3 minutes. next, in your crockpot, add all the ingredients: black-eyed peas, shallots and bacon grease, chicken stock, water, garlic, turkey/ham meat and bones, and seasonings. cook on low for 6-8hours (stirring occasionally) or until the beans are soft and can easily be smashed. serve warm. enjoy!