Healthy Recipes Side Dish Black-Eyed Peas with Slab Bacon 5.0 (1) 1 Review In this recipe, black-eyed peas get a wonderful smoky flavor from slab bacon. If you skip it for a vegetarian version, boost the flavor by doubling the garlic, adding a bay leaf, substituting vegetable stock for the water and adding a dash of smoked paprika for a slightly smoky taste. By Jessica B. Harris, Ph.D. Jessica B. Harris, Ph.D. Jessica B. Harris, Ph.D. is a culinary historian and the author of 13 books related to the African diaspora, including Vintage Postcards from the African World (University Press of Mississippi), My Soul Looks Back (Scribner) and High on the Hog (Bloomsbury USA). She is the 2020 recipient of the James Beard Lifetime Achievement Award. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jerrelle Guy Active Time: 20 mins Total Time: 5 hrs 5 mins Servings: 6 Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts This article is part of our series, Migration Meals: How African American Food Transformed the Taste of America. During the Great Migration, millions of African Americans left the South and settled in the rest of the United States, bringing rich culinary traditions with them—sweet potato pie, black-eyed peas, mac and cheese, barbecue and so much more. Cook Mode (Keep screen awake) Ingredients 1 pound dried black-eyed peas ¼ pound slab bacon, cut into 1/2-inch slices 6 large cloves garlic, thickly sliced 4 cups water 1 large sprig thyme 1 teaspoon salt ½ teaspoon ground pepper Directions Pick over black-eyed peas to remove any stones. Place the peas in a large bowl with cold water to cover them by 2 inches. Soak for at least 4 hours or overnight. Drain. Fry bacon in a large pot over medium heat until the fat is rendered. When the bacon is crisp, add garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add water, thyme, salt, pepper and the soaked peas; bring to a boil. Cover, reduce heat to low and cook, stirring once or twice, until tender, about 45 minutes. Serve hot with cornbread, rice or both. To make ahead Cover and refrigerate for up to 5 days. Originally appeared: EatingWell.com, February 2021 Save Rate Print Nutrition Facts (per serving) 333 Calories 9g Fat 46g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 333 % Daily Value * Total Carbohydrate 46g 17% Dietary Fiber 8g 29% Total Sugars 5g Protein 20g 40% Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 13mg 4% Vitamin A 52IU 1% Sodium 526mg 23% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.