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15 minutes
80 minutes
95 minutes
- 0.5 pound bacon, diced
- 1 onion, chopped
- 3 quarts water
- 4 cubes chicken bouillon
- 2.5 cups dry black-eyed peas
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 6 small potatoes, diced
- In a large pot over medium heat, crisp up the bacon until golden. Remove excess grease, add the onion, and sauté until soft. Pour in the water, dissolve the bouillon cubes, then mix in the black-eyed peas, seasoning generously with salt and pepper. Bring to a boil, then lower the heat to simmer gently for 45 minutes.
- Add the potatoes to the pot and cook for 15 minutes, or until the beans and potatoes are tender. Serve while warm.
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