Black-eyed peas with hot bacon dressing

Black-eye pea salad

Photography by Gill Autrey

Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savoury and sweet.

Each chapter features a full menu centred on a holiday or occasion, with recipes for side dishes, appetizers, and more to complement the flavours of the starring pie.

Southern Baked: Celebrating Life with Pie is available at and



The luck traditions continue with black-eyed peas signifying wealth and prosperity. My papa always encouraged me to eat my peas if I wanted to be rich with coins. And if you found the penny cooked in the pot of peas, you would be especially lucky in the coming year. As much as I love the tradition of ringing in the New Year with them, they can be bland if not handled correctly. That’s why I like to spice mine up with some unexpected heat and sweetness. My family can’t get enough of this Hot Bacon Dressing; the perfect way to elevate a classic holiday dish. This dish is also a great leftover.



3 cups frozen black-eyed peas

5 green onions, sliced

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 cup chopped red onion

Salt and pepper, to taste

Fresh parsley, chopped



5 slices bacon

1/4 cup cider vinegar

2 tablespoons olive oil

1 tablespoon granulated sugar

1 teaspoon grated shallot

1/8 teaspoon dry mustard

2 tablespoons water

Prepare peas according to package directions, simmering only until al dente; drain and let cool. Place peas in a serving dish and add green onions, bell peppers, and red onion. Pour Hot Bacon Dressing over vegetables and toss to coat. Season with salt and pepper and garnish with parsley.



In a large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Cut bacon into small pieces. Drain all but 2 tablespoons of bacon grease from the skillet. Add the remaining ingredients and cook over medium-high heat just until the liquid comes to a boil. Remove from heat. Add the bacon and whisk ingredients together. Serve hot over Black-Eyed Pea Salad.

Recipe reprinted with permission from Gibbs Smith.


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