TOTAL TIME: Prep: 15 minutes + soaking Cook: 40 minutes MAKES: 8 servings
1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Additional cooked and crumbled bacon, optional
1 . Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
2 . In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
3 . Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon. Yield: 8 servings.