Note: This dish has all of the components of a Southern New Year’s Day traditional meal, but it is also a lovely, comforting dish perfect on any winter’s day.  Southern Black-eyed Peas are a frugal and tasty meal or side-dish.

1 ½ tablespoons of olive oil, plus more for drizzling
¼ pound of smoky bacon, cut into thin strips
1 yellow onion, finely chopped
4 garlic cloves, minced
2 roma tomatoes, peeled, seeded and chopped
1 carrot, peeled and finely chopped
1 sprig of rosemary, leaves only, chopped
Pinch of red pepper flakes
½ pound of dried black-eyed peas, soaked overnight
1 cup of collards, rinsed and torn into small pieces
½ cup of cornbread crumbs
Salt and pepper, to taste
Hot Pepper Sauce, Sea Salt, Extra-Virgin Olive Oil, for serving.
  1. Preheat broiler.
  2. Heat olive oil over medium heat in a large cast-iron skillet. Add bacon and cook until golden and crispy.
  3. Toss in onion, garlic, tomato, carrot, rosemary leaves and red pepper flakes.
  4. Lightly season with salt and pepper. Cook until the vegetables softened, about 10 minutes.
  5. Drain black-eyed peas and add to the pan. Cover with water, season again lightly with salt, bring to boil and lower the heat to simmer for 45 minutes, until the beans are tender and most of the water has evaporated.
  6. Toss in collards and cook just until the greens are bright green, about 2-3 minutes.
  7. Take off heat, adjust seasoning, and cover with cornbread crumbs.
  8. Drizzle with a little bit of olive oil and place under the broiler until the crumbles are golden and browned.
  9. Serve with hot pepper sauce, flaky sea salt and a drizzle of olive oil.

Thanks for following our blog! Subscribe to be kept up-to-date on the Prairie Schooner and our frugal van-dwelling adventure.

We would love to hear from you – drop us a comment below.



%d bloggers like this: