Ingredients
Directions 9 steps | 110 Minutes
On a stovetop, pour about six cups of water over the peas and let set overnight. (See notes 2-3.)
Drain the peas and pour them into a pot.
Thaw the spinach in the microwave. Ball spoonfuls in your fist to squeeze out as much liquid as possible.
In a sauté pan, heat the olive oil over medium heat. Add the squeezed spinach, sliced mushrooms, diced celery and onions. Cook until softened.
Transfer the mixture to the pot. Add the chopped cooked bacon, ham and diced tomatoes to the pot.
Add the beef or vegetable broth.
Add the chives, black pepper and sea salt.
Bring the soup to a boil. Reduce the heat to a simmer and cook for about 1½ hours until the peas are soft. Stir occasionally and add small amounts of broth if needed, to keep the peas moist and bubbling.
Serve and enjoy!
Notes:
- To make a vegetarian version of black-eyed peas, use vegetable broth. Omit the bacon and ham but substitute two tablespoons of liquid smoke or hickory seasoning.
- Instead of soaking the peas overnight, you can:
- Bring 6 cups water to a boil. Turn off the stove.
- Pour in the peas and let soak for 1 hour.
- Drain the water. Return the peas to the pot.
- To cook in a crockpot,
- Do not soak the peas. Thaw the spinach in the microwave. Ball spoonfuls in your fist to squeeze out as much liquid as possible.
- In a sauté pan, heat the olive oil over medium heat. Add the squeezed spinach, sliced mushrooms, diced celery and onions. Cook until softened.
- Transfer the mixture to the pot.
- Add the chopped bacon, ham, diced tomatoes, beef (or vegetable) broth, chives and black pepper.
- Cook on high for 7 hours, stirring occasionally and adding small amounts of broth if needed, to keep the peas moist and bubbling. Add the salt about 30 minutes before the end of the cooking process.
FOOD FOR THOUGHT?
Leave a review or join the conversation.