Note: Just like the turnip greens, we fell in love with black eyed peas early. We have had Yankee neighbors who looked down their nose at anyone who ate “cow peas,” but we have never let snobbery bother us.
Of course, fresh black eyes are the best; however, we did not have a good crop last year. They grow great in East Texas and freeze in vacuum packaging wonderfully. Hopefully, the next crop will be a good one.
Until then, try this.
1 pkg frozen black eyed peas
1-2 cups chicken broth, enough to cover the black eyes with about 1 inch of liquid
2-3 tablespoons onion, diced
2 strips hickory smoked bacon, sliced in small pieces
Directions
In an appropriately sized sauce pan, add all ingredients and bring to a boil over medium high heat. Reduce and cook 1-1 1/2 hours uncovered. If you need to add a little liquid, add boiling water.
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