Dave's Classic Southern Black-Eyed Peas

Ingredients List

• 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

Instructions

Start by gathering all your ingredients together.

Rinse the peas, pick through them, and transfer them to a large bowl. Add several inches of cool water, then let them soak for 8 hours or overnight. Afterward, drain and rinse the peas.

Add water to a large saucepan or stockpot. Drop in the bouillon cubes and bring to a boil, stirring occasionally until the cubes dissolve. Once dissolved, stir in the peas, reduce the heat, and let it simmer.

Add bacon to a large, deep skillet and cook over medium-high heat, turning occasionally until browned and crispy, about 10 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate. Once cooled, crumble the bacon and set aside.

Melt butter in the pan with the bacon drippings, then cook and stir the onions until they start to brown at the edges, about 10 minutes.

Add the cooked onions and fat into the peas, then mix in the crumbled bacon, ham, and season with salt and pepper to taste. Let it simmer on low heat for 8 hours, stirring every hour.

Nutritional Information (per serving)