Cajun Blaze Black Eyed Peas
Cajun Blaze Black Eyed Peas
A Cajun style New Years' delight.
Servings: 16
Ingredients
- 2 lbs black-eyed peas dried
- 12 cups water
- 8 cubes chicken bouillon
- 1 lbs bacon
- .5 cups butter
- 2 yellow onions chopped
- 1 lbs ham (cooked) bite size
- Cajun Blaze Seasoning, All-Purpose to taste
Instructions
Pre-soak instructions
- Rinse and soak peas in a large bowl overnight (at least 8 hours).
- Strain and discard water from soak.
Cooking instructions
- Pour 12 cups of water into a large pot, add the bouillon cubes, and bring to a boil. Stir occasionally to dissolve bouillon cubs, add peas, reduce heat, and bring to a simmer.
- Cook the bacon in a separate, deep skillet over medium-high heat (about 10 minutes). Place the bacon slices on a paper towel-lined plate, crumble, and set aside.
- Melt the butter in the pan with the bacon grease. Add the onions in the butter/bacon-grease mixture until they begin to turn brown at the edges (about 10-20 minutes).
- Stir the onions and cooking fat into the peas, add the crumbled bacon, ham, and Cajun Blaze Seasoning (to taste).
- Simmer over low heat for 8 hours until peas are soft. Stir occasionally to prevent sticking.
Notes
The reason for rinsing and soaking peas (or beans) is to remove indigestible sugars that cause gas.
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