1 pound of black-eyed peas rinsed and sorted 1/2 pound of bacon cooked and crumbled 1 large onion, chopped 1 clove garlic, minced 1 tablespoon of butter 1/2 teaspoon of dried thyme Salt to taste
Place peas, bacon and enough water to cover in a large kettle; bring to boil. Boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Do not drain. In a skillet, sauté onion and garlic in butter until tender. Add to pea mixture with thyme and salt. Return to heat; simmer, covered, for 30 minutes or until peas are soft. Top with additional crumbled bacon if desired. 6 Servings
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