Recipe by Adam Williams, Culinary Director, The Westmore
1 lb of dry black eyed peas
1 large yellow onion diced
2 tbsp of bacon grease or vegetable oil
8 pieces of bacon
1 tbsp of minced garlic
1 bay leaf
32 oz of chicken broth
1/4 tsp of pepper
1 tbsp of Tony Cachere’s seasoning
1. Place peas in a large pot and add water until the peas are covered by a couple inches of water. Bring to a boil, remove from heat and let stand for one hour. This will decrease the amount of time required to cook the beans. Drain and rinse peas in a colander, throwing away the soaked liquid, set peas aside.
2. Cook the eight pieces of bacon in a skillet until fully cooked and remove and set aside to cool. In the bacon grease that remains sautee the diced onion and drained beans adding the garlic, pepper, Tony Cachere’s seasoning and bay leaf until onions are tender.
3. Transfer all ingredients from the skillet back to the large pot and add the chicken broth. Simmer over medium heat for approximately 35 to 45 minutes or until your desired degree of firmness.
“My mom serves black eyed peas and cornbread every new years day to ensure luck in the upcoming year,” Adam Williams, Culinary Director at The Westmore said.