Refried Black-eyed Peas
This was a favorite dish during my childhood, one we asked for over and
over again. I still like it, especially with barbecued beef.
Makes 6 to 8 servings
1 pound (about 3 cups) dried black-eyed peas
4 thick slices bacon
2 tablespoons minced onion
1 small jalapeno pepper, seeded and minced
Salt and freshly ground pepper to taste
Hot pepper sauce to taste (optional)
Place the beans in a large kettle. Add water to cover them by 2 inches.
Simmer over low heat until tender, about 1 hour. Drain.
Meanwhile, in a medium size skillet, cook the bacon over medium heat
until crisp, about 10 minutes. Drain the bacon on paper towels, leaving
the fat in skillet. Crumble the bacon and set aside.
Pour off all but 2 to 3 tablespoons bacon fat from the skillet and
reserve it. Add the onion to the fat left in the skillet and cook over
medium heat for 2 minutes. Add the drained peas and mash with a potato
masher or heavy fork. Add the jalapeno pepper and season with salt and
pepper. Cook over medium high heat, turning once or twice with a
spatula, until thick, hot and beginning to brown, about 15 minutes.
Add a little of the reserved bacon fat if the mixture begins to stick
to the skillet. Add hot pepper sauce if you like. Serve very hot,
garnished with the crumbled bacon.
For added flavor, stir ˝ cup grated
Monterey Jack cheese into the peas after they’re mashed and heat,
turning, just until melted.
In a pinch, substitute two 15 ounce can
black-eyed peas, drained and rinsed, for the cooked peas.