This recipe is a winter favorite at our house and great for New Year’s Day. It is a variation of my Mom’s black-eyed peas with some extra “fixins” thrown in. This one has a kick to it! A little Texas style spicy flare. Serve with cornbread and a salad or cabbage and you have a yummy meal.
Wishing everyone a Happy and Healthy New Year!!!
P.S. I didn’t get a good picture of this before they started eating!
Texas Style Black-Eyed Pea Gumbo
1 pound dried black-eyed peas
6 cups water
4 chicken bouillon cubes
1/2 pound bacon
1/4 cup butter
1 large onion, chopped
1/2 pound cooked ham, cut into bite size pieces
salt and pepper to taste
1 can diced tomatoes and green chilies
1 can diced tomatoes
2 cloves garlic, finely chopped
a dash or two of hot sauce (if you want to kick it up a notch) 😉
Rinse, pick over, and place the peas in a large pot. Cover with several inches of cool water;
let stand 8 hours to overnight.
Pour the water into the pot with peas. 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 on a microwave safe dish and microwave on high until done. About a minute per slice depending on your microwave. Drain the bacon slices on a paper towel-lined plate.
Crumble the bacon and set aside.
Melt the butter in a pan over medium heat; cook and stir the onions and garlic until tender. Stir the onions and garlic into the peas; add the crumbled bacon, ham, tomatoes and salt and pepper to taste. Simmer the peas over low heat for 5 hours, stirring every hour.