Blackeyed Peas Creole

  • Yield: 8 servings


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