Spicy Black-Eyed Peas with Bacon Recipe
Black-eyed peas are often only served for New Year's, but they are super tasty and nutritious legumes that are underplayed and under appreciated. This spicy dish uses summer produce to give new life to these legumes. Forget about serving baked beans at your next picnic or barbecue! These black-eyed peas with bacon are a better real food alternative to those sugary beans.
Rinse and sort the black-eyed peas. Place in a bowl and cover completely with very warm water. Stir in baking soda. Cover and allow to soak at room temperature 12-24 hours. 24 hours is best and placing in the oven (turned off) will keep the water warm for better soaking. Soaking your black-eyed peas this way will reduce anti-nutrients, increase mineral absorption and eliminate "digestive responses."
In a large pot, cook the bacon until it's crisp (or try this method for baking your bacon). Remove bacon, chop or crumble and set aside. (Have you ever considered making your own bacon at home? It's super easy.)
Saute onion in bacon fat for about 3 minutes. Then add the garlic and chili and saute another minute or two.
Add the peas, diced tomatoes, salt chili powder and chicken stock.
Bring to a boil and skim off any foam.
Reduce heat. Cover and cook over medium heat for about 45 minutes. Check to see if the peas are tender. If not, add a little more water and cook for an additional 15 minutes or so. There should not be much liquid and the peas should be creamy and tender when finished.
Pour the peas into a serving dish and sprinkle crumbled bacon and chopped scallions on top. Even tastier the next day! The kids gobble it up.
*If you do not have fresh tomatoes or Anaheim chilies, substitute a 16 ounce jar of diced tomatoes and 4 ounce jar of green chilies.