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Black-eyed Pea and Bacon Crostini (plus fresh cherry recipe ideas)

Posted by Peggy on July 22, 2014

Recipe: Crostini with Black-Eyed Peas and Bacon


  • 1/2 pound dry black-eyed peas*
  • Bay leaf
  • White sugar**
  • 3-4 raw pieces bacon
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Cayenne
  • 1/2 teaspoon chopped fresh thyme
  • 2 scallions, finely chopped
  • 1-2 ripe tomatoes, chopped
*Soak, simmer and sit time can be radically reduced by using frozen or canned peas. **A bit of sugar brings out their natural sweetness, but you don't want the peas to taste  sugar sweet. Make sense?


  1. Rinse dry peas, picking out and discarding cracked or yellowed. Soak 6-24 hours in cold water.
  2. In a large pot, combine soaked peas, fresh salted water to cover peas by 2 inches, bay leaf, and a teaspoon of sugar. Bring to a boil, then reduce heat to a simmer and cook, with lid slightly ajar, until peas are almost tender, 40-75 minutes, depending on heat and age of peas used. Turn off heat, cover pot, and (if time allows) let peas sit in cooking liquid 1-2 hours until tender and creamy, but not overly soft and mushy. Drain and place in a bowl. With a fork or potato masher, smash peas until they are a spreadable consistency, but still somewhat coarse.
  3. In a large cast iron skillet or sauté pan, fry bacon until crispy. Drain on paper towels and reserve.
  4. Whisk together oil and vinegar. Discard bay leaf from peas and toss peas with cider vinaigrette, scallions (reserving some for garnish) and reserved bacon. Season to taste with kosher salt, cayenne and thyme. If desired, add a pinch of additional sugar, to balance the acidity.
  5. Spread mixture over crostini and garnish with scallions and chopped tomatoes.

Number of servings (yield): 3 cups (2 dozen crostini)

Active Time (if crostini are made): 40 minutes

Soak Time (if using dried beans): 6-24 hours

Simmer Time: 45-70 minutes

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