New Orleans-Style Blackeye Peas

Original Camellia Brand recipe extracted 8/14/2018 from Not made for the first time until 8/13/2022. Ironically, exactly four years later. This was very good, gave the peas more flavor and, was like a meatless gumbo.


1 (1-pound) package Camellia Brand Blackeye Peas
~2 tablespoons bacon fat
1 large onion, chopped
1 large green bell pepper. [8/13/22 used two small ones from the garden]
3 stalks of celery, chopped
4-5 cloves garlic, chopped
1 tablespoon tomato paste from a tube
~10 cups Honeybaked hambone broth with the ham bits that came from it
2 bay leaves
Salt and pepper to taste
Hot cornbread or rice
1 bunch of green onions from the garden, sliced


  1. Heat oil in a large pot over medium-high heat. Add bacon fat and sauté onions, bell pepper, celery, and garlic until slightly wilted on the edges. Add to simmering broth pot that still has the bone. Stir and let heat up.
  2. Add bay leaves and tomato paste; bring to a boil.
  3. Add blackeye peas, stir well and return to a boil. Reduce heat and simmer—with no lid to reduce the broth—for 1½ to 2 hours or until peas are tender, stirring occasionally.
  4. Remove bone. Serve over cornbread or hot cooked rice. Garnish with chopped green onions.
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