New Year’s Black-Eyed Peas
This recipe for New Year’s Black Eyed Peas is great all winter long! It’s brothy and hearty, delicious and healthy.
Ingredients:
- 2 tbsp. Olive Oil plus more for drizzling
- 6 oz Bacon cut into 1/2-1" pieces
- 1 medium Onion finely chopped
- 5 sprigs thyme plus leaves for serving
- 4 garlic cloves smashed and chopped
- 2 cups Black Eyed Peas drained
- 8 cups Chicken Broth
- Baby kale
- Kosher salt freshly ground pepper
Instructions:
- Heat olive oil in a large Dutch oven or pot over medium heat.
- Add bacon and cook, stirring occasionally, until the bacon starts to look shiny and gets some color, for about 5 minutes.
- Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes.
- Add thyme sprigs, garlic, black-eyed peas, and 8 cups chicken broth and bring to a simmer over medium-high.
- Reduce heat to medium-low and simmer gently, skimming any foam from the surface, until beans are tender (about 35-34 minutes). Discard the thyme, then add the kale and simmer until tender.
- Season with salt and pepper to taste.
- To serve, drizzle beans with olive oil and top with thyme leaves and cracked pepper.
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