Bahamian Peas 'n' Grits

Ingredients

• 1 Tasse Dried Black-Eyed Peas
• 1 Tasse Grits (cornmeal)
• 100g Salted pork or bacon, diced
• 1 große Large onion, chopped
• 2 Knoblauchzehen, gehackt Garlic cloves, minced
• 4 Tassen Water or vegetable broth
• 1/2 TL Dried thyme
• 1/4 TL Red pepper flakes (optional)
• Salz und schwarzer Pfeffer Salt and black pepper

Instructions

1. Soak the black-eyed peas overnight in water or use the quick-soak method. Drain and set aside.
2. In a large pot, cook the diced salted pork or bacon over medium heat until crispy. Drain off excess fat, leaving 1-2 tablespoons in the pot.
3. Add the chopped onion and minced garlic to the pot and sauté for 5 minutes until softened and fragrant.
4. Add the soaked black-eyed peas, water or broth, dried thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the peas are tender.
5. While the peas are cooking, prepare the grits according to package directions in a separate pot. Typically, grits are cooked with water or milk and seasoned with salt.
6. Once the peas are tender, season with salt and pepper to taste. Mash some of the peas if desired to thicken the sauce.
7. Serve the peas hot over the cooked grits. Garnish with fresh parsley, if desired.

Nutrition