Southern Blackeyed Peas were a New Year’s tradition at our house growing up in Georgia and today, they still are. There are a lot of reasons they bring good luck and not just based on wealthy superstitions.
One cup of blackeyed peas provides 28% of the RDA of dietary fiber and over 4 grams of protein. A good source of vitamins A, K, and B varieties, calcium, and magnesium, blackeyed peas are actually beans – a type of legume – that have edible seeds inside a pod. A slow releasing carb, blackeyed peas are a good source of energy making them a wealth of health to be enjoyed year round.
This recipe saturates the dried peas with water. The peas are then gently boiled for 2 hours with sauteed onion, 2 strips of center cut bacon, garlic, spices, thyme, and oregano.
Serving size: 1/2 cup
Trans fat: 0.0g
This recipe was the Recipe of the Week on The Bikini Lifestyles Show on Talk Radio 790 KABC with featured Chef Bradley Ogden. Here the podcast here: LIVE from Lark Creek Grill with Chef Bradley Ogden In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
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$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Southern Blackeyed Peas
Southern Blackeyed PeasBlackeyed peas were a New Year’s tradition at our house growing up in Georgia and today, they still are. There are a lot of reasons they bring good luck and not just based on wealthy superstitions.
- 1 pound bag blackeyed peas
- 2 pieces center cut bacon
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh oregano leaves
- 2 bay leaves
- 1/4 teaspoon cumin
- 1/8 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- Place dried peas in a large mixing bowl and cover with water.
- Let stand overnight or 4 hours.
- Drain and rinse peas.
- Heat a large stockpot over medium heat.
- Add bacon, onion, and garlic and saute until bacon is crisp.
- Add thyme and oregano and stir for about 30 seconds.
- Add peas and fill stockpot until peas are covered and stockpot is at least 3/4 full.
- Add bay leaves, cumin, paprika, black pepper, and salt.
- Increase heat to medium high and bring water to a boil.
- Once boiling, reduce heat to a simmer and cook peas for about 2 hours, stirring occasionally.
- Serve in 1/2 servings.
- Makes about 20 servings.
- Freeze leftover peas; for smaller batches, cut recipe in half.