Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Tyler Florence simmers black-eyed beans with dried red chili peppers until tender, spicy, and warming. Some of the beans are pureed, and the whole thing is topped with crispy fried bacon, cilantro, and green onions for a flavorful garnish.

Ingredients:

• 2 thick strips bacon, cut into pieces
• 5 cloves garlic, peeled
• 5 dried chili peppers, finely chopped
• 2 bay leaves
• 450 g dry black-eyed beans
• 1 liter of lightly salted chicken broth
• 2 tomatoes, cut into quarters
• A quarter bunch of fresh thyme, leaves picked
• Juice of 1 lemon
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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black-eyed beans, green onions, thyme, tomatoes, lemon juice

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Preparation:

Step 1
• In a large saucepan over medium heat, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate. Add the garlic, chili pepper, bay leaf, and beans to the same saucepan with the rendered fat and stir.
Step 2
• Pour in the chicken broth and add the tomatoes. Simmer over medium-low heat for 1 hour, until the beans are tender.
Step 3
• Place about 1–2 cups of beans in a blender and blend until smooth. Return the bean puree to the pan and stir. Add the thyme leaves and season with salt and pepper to taste. Continue cooking for another 15 minutes.
Step 4
• Place the beans on a serving platter and drizzle with lemon juice, green onions, cilantro, and fried bacon before serving.

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