Black-Eyed Peas
A classic, Kwanzaa tradition with Miceli's cheesy spin!
Print Recipe
Ingredients
- 2 slices bacon chopped
- 5 cloves garlic peeled
- 2 dried red chiles seeds removed
- 2 bay leaves
- 1 pound dried black-eyed peas
- 4 cups chicken stock
- 2 tomatoes quartered
- 1 tablespoon thyme leaves
- ⅛ teaspoon kosher salt
- ⅛ teaspoon pepper
- 2 tablespoons lemon juice
- 4 green onions sliced
- ¼ cup cilantro leaves chopped
- ¼ cup Miceli's Parmesan Cheese grated
Instructions
- Add the bacon to a pot over medium-high heat, let it cook for about 7 minutes, and then add the garlic, chiles, bay, peas, stock, and tomatoes.
- Bring the mixture to a boil, reduce the heat to medium-low, and then let it cook for about 1 hour.
- Add 1 cup of the mixture to a blender, pulse it, and then return it to the pot.
- Add the thyme, salt, and pepper, let it cook for about 15 minutes, and then add the juice, onions, cilantro, and parmesan.
Notes
You can use any large tomatoes! The bacon can be chopped before or after cooking.