Black-Eyed Peas With Bacon

• 1 pound dried black-eyed peas
• 1/2 pound bacon strips, cooked and crumbled
• 1 tablespoon butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• Salt to taste
• Fresh thyme leaves and additional cooked and crumbled bacon, optional

1. Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
2. In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
3. Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

blackeyed peas, bacon, butter, onion, garlic, thyme, salt, thyme

Taken from www.tasteofhome.com/recipes/black-eyed-peas-with-bacon/ (may not work)