All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

2 pounds dried black-eyed peas 12 cups water 8 cubes chicken bouillon 1 pound bacon ½ cup butter 2 large yellow onions, chopped 1 pound cooked ham, cut into bite-size pieces salt and black pepper to taste

Nutrition Info

431.2 calories carbohydrate: 31.3 g cholesterol: 50.8 mg fat: 25.2 g fiber: 5.4 g protein: 20.8 g saturatedFat: 10.1 g servingSize: - sodium: 1176.8 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water, let stand 8 hours to overnight.
Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
Melt the butter in the pan with the bacon grease, cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas, add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

16 servings

Enjoy and serve with cornbread.