Southern Black-Eyed Peas

Serves 6 to 8

Traditonal southern black-eyed peas, a popular New Year's Day good luck side dish, is made with fresh or dried black-eyed peas cooked with ham, bacon or other pork product. Through the years, canned or frozen black-eyed peas were often used in place of the fresh or dried. I usually use frozen black-eyed peas and bacon. Fresh, dried or canned black-eyed peas can be substituted in this recipe, following the package directions for cooking times. This recipe can be halved or made in any amount needed.

Ingredients

• 1 or 2 slices bacon, cut into small pieces (see notes below)
• 1 medium onion, finely chopped
• 2 packages (about 16-ounces each) frozen black-eyed peas
• 1 cup water
• Salt and pepper to taste
• 2 tablespoons butter, preferably unsalted

In a large saucepan over medium heat, cook the bacon until lightly browned. Add the onions and cook until softened, about 3 minutes. Add black-eyed peas, water and salt to taste. Bring to a boil; reduce heat, cover and simmer until tender, about 30 minutes. Drain thoroughly; add the 2 tablespoons of butter and pepper. Return to a very low burner for about 5 minutes to melt and combine butter. Serve or keep over very low heat until needed.

Notes: You can omit the bacon and use bacon grease, about one tablespoon, if you have it on hand. Melt it before adding and cooking the onions. For a vegetarian version, use butter.

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