- 1 bottle beer
- 1 bag black eyed peas
- 2 cups cubed smoked ham (generous cups)
- 8 slices Wright's® thick cut applewood smoked bacon
- 5 dollops Gourmet Gardens® fresh minced garlic
- 1/2 cup butter
- 2 tablespoons dark brown sugar
- 1 tablespoon McCormick® Ground Peppercorn Medley
- 1 teaspoon sea salt
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 6 cups water
Directions:
Rinse, pick over, and soak black eyed peas in the bottle of beer for
eight hours. You might need to add some water if the container you use
means they are not covered or if they soak up so much beer they become
exposed on top.
Cook bacon slices, dry on paper towel, crumble, and set aside.
In the bacon drippings, squeeze out five dollops of minced garlic,
making a circle loop the size of a quarter. Sauté until browned,
breaking up the dollops and mixing thoroughly with the bacon drippings.
Transfer to large pot.
Add butter, onion powder, peppercorn medley, cayenne pepper, salt,
thyme, brown sugar, cubed ham, and crumbled bacon. Set to low heat and
stir together all ingredients as the butter melts.
Drain and rinse black eyed peas. Add water, bay leaf, and black eyed
peas to the pot and cover. Simmer for 1 and 1/2 hours, stirring
occasionally. Remove cover and simmer an additional 30 minutes to
reduce down the liquid.
Yield: 8
Medley recipe ingredients adapted from:
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