1 Lb. dry Blackeye'd Peas

¼ Lb. bacon or turkey bacon

1 Cup chopped onions

2 Cups canned whole tomatoes

1 ½ Cups water

2 teaspoons salt

¼ teaspoon pepper

¾ teaspoon oregano

½ teaspoon thyme

½ teaspoon rosemary

1 ½ Cups grated cheddar cheese

Wash, sort and soak blackeyes by any method. Cut bacon into 1 inch pieces. Cook in Dutch oven or heavy pot until fat is rendered. Add onions and cook until tender. Add tomatoes with their liquid, breaking them up with a spoon. Add water, seasonings and soaked, drained blackeyes.

Simmer, covered, until beans are just tender (about 30 minutes). Stir in cheese, pour mixture into a 3 quart rectangular casserole and bake uncovered 30-40 minutes at 375 degrees. 

Serves 6-8

Lompoc Valley Seed & Milling

524 West Ocean Avenue

Lompoc, CA  93436

OPEN to the Public: Mon-Fri. 9:00 am - 5:00 pm


Lompoc Valley Seed & Milling has been owned and operated 

by the Campbell Family since 2006.