READY IN 16+ hrs

Dave's Georgia Black Eyed Peas

Read Reviews (23)

"Enjoy and serve with Cornbread. " — Dave

Directions

Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Kitchen-Friendly View

PREP 15 mins
COOK 8 hrs 20 mins
READY IN 16 hrs 35 mins

Reviews More Reviews

Jan 01, 2012

I have never left a review on anything, but MAN these peas were that good. I used the recipe as written except I halfed it can only cooked it 4 hours due to less ingrediants and they were amazing! We lost my grandad this past year and it was his new years peas we gathered around every year, now my family has elected me to carry on that tradition! They were that good! :)

—p'smom

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Jan 05, 2011

This is a really great recipe. I halved it. Really flavorful not too salty. I had already fried some bacon so I just cut up 6 strips of bacon and added them to the peas and I added 2 tbsp of unsalted butter since I did not have any bacon grease left. I microwaved the bacon. Did not add salt only pepper. I thought 4 bullion cubes would be too much but they were perfectly seasoned. Use vidalia onions or a peru sweet onion for more flavor. For the ham I used left over honey baked ham and removed the honey rind and fat. I think I simmered only about six hours but they were a nice soft consistency. A keeper!!!

—bellacucina

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32 Ratings

Jan 05, 2011

Very tasty. I made some variations, only because I cook with what i have on hand. Didn't have bacon but used bacon grease. Also sauteed some carrots, celery and garlic with the onions and sprinkled very little hot pepper in (more for flavor, not enough to make it hot). My two year old even ate it!

—jennifer

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Jan 01, 2013

Made these again this year. I only substituted the chicken bouillon for beef. Because chickens and other fowl move backward as they eat, that's not want you want for the new year. :0)

—Tina

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Jan 03, 2011

Dave.. I'm from Savannah, Georgia and we always used hog jowl with our peas. I have mine ready as well as greens for money.

—ginger2

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Jan 06, 2012

Holy wow this was fantastic. The only difference is I didn't start the night before so I boiled the BEPs then let it soak for 4 hours. Changed the water and followed the rest of the recipe as instructed. This recipe was the bomb!!!! Takes a bit of work and effort but totally worth it. So good you won't want to share!!!

—LADYDRAKE

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Jan 04, 2012

Made Dave's black eyed pea recipe and it was fabulous. Best tasting peas I have evr eaten.

—thcallow

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Jan 10, 2011

One of the best black eyed pea recipes I've tasted.

—robertm

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Nutrition

Calories
431 kcal
22%

Carbohydrates
31.3 g
10%

Cholesterol
51 mg
17%

Fat
25.2 g
39%

Fiber
5.4 g
22%

Protein
20.8 g
42%

Sodium
1191 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dave's Georgia Black Eyed Peas

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 431
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 10.1g 51 %
Cholesterol 51mg 17 %
Sodium 1191mg 48 %
Potassium 718mg 20 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 5.4g 22 %
Protein 20.8g 42 %
** Sugars 1.3g
Vitamin A 4 %
Vitamin C 20 %
Calcium 7 %
Iron 47 %
Thiamin 53 %
Niacin 56 %
Vitamin B6 21 %
Magnesium 53 %
Folate 115 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.