Ingredients
16
16 servings
- •2 pounds dried black-eyed peas
- •12 cups water
- •8 cubes chicken bouillon
- •1 pound bacon
- •0.5 cup butter
- •2 large yellow onions, chopped
- •1 pound cooked ham, cut into bite-size pieces
- •salt and black pepper to taste
Instructions
- Gather all ingredients.
- Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
- Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.
- Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.
Nutritional Facts
Per 16 servings
- Calories: 431
- Carbohydrate: 31g
- Fat: 25g
- Fiber: 5g
- Protein: 21g
- Sugar: 1g
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