Black-Eyed Peas With Slab Bacon And Tasso

Course : Beans
Serves: 8
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2 quarts basic pork or chicken stock
1 pound dried black-eyed peas
1/2 pound slab bacon -- cut in 1 inch cubes
1/4 pound tasso -- cut in 1 inch cubes
1 1/2 cups finely chopped onions
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped celery
1 teaspoon minced garlic
1 3/4 teaspoons salt
1/2 teaspoon cayenne pepper

Preparation / Directions:

In a 5 1/2 quart saucepan or large Dutch oven, combine the stock, peas, bacon, tasso, onions, bell peppers, celery, and garlic. Cover pan and bring to a boil over high heat, stirring occasionally so peas don't stick. Put lid askew and continue boiling about 5 minutes. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in the salt and pepper, re-cover pan, and simmer about 30 minutes, stirring frequently aqnd being careful the mixture doesn't scorch. If it does scorch, do not stir; change to a new pan. Remove cover and simmer until creamy thick, about 10 minutes more, stirring as necessary. Remove from heat and serve immediate

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