Blackeyed Peas Creole

  • Yield 8 servings

This blackeyed peas creole makes a colorful and delicious side dish.


2 strip bacon
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 -- (20-ounce) can tomatoes
1 tablespoon sugar
1 large bay leaf
1/2 teaspoon sweet basil
-- Salt and fresh ground pepper, to taste
2 packages frozen blackeyed peas


  1. Fry bacon until crisp; remove from fat and drain.  Brown the onion, green pepper, and celery in fat; add crumbled bacon and tomatoes, sugar, bay leaf, sweet basil, salt and pepper.  Simmer for 5 minutes.  Add 2 packages frozen blackeyed peas to the above without thawing.  Cook slowly for 1 1/2 to 2 hours, adding water when necessary.

Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).



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