- Reserving 1/2 cup liquid, drain black-eyed peas.
- Cook bacon in Dutch oven or large saucepan over medium heat 5 minutes, or until crisp. Add onion and celery; sauté 5 minutes, or until onion is soft.
- Gently stir in black-eyed peas and reserved liquid, soy sauce, red pepper and 1/4 cup water; bring to boil. Reduce heat and simmer 1 minute.
- Serve over warm cornbread.
ingredients
2 cans (15 oz. each) black-eyed peas
2 slices bacon, diced
1 medium onion, finely chopped
1/4 cup finely chopped celery
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon ground red pepper (cayenne)
Cornbread
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
