Serves 6

12 ounces Honey Smoked Salmon (room temperature and flaked into 6 equal portions) see note:

1 tablespoon olive oil

10 strips turkey bacon, cut into a small dice

1 cup onion, medium diced

1/2 cup celery, medium diced

1/2 cup green bell pepper, medium diced

1 tablespoon garlic, chopped fine

1 pound black-eyed peas, soaked overnight and rinsed

1 quart vegetable stock

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper and cayenne

3 tablespoons finely chopped green onion

3 cups steamed white rice

 

Heat oil in a large soup pot, add the bacon and cook (stirring occasionally) until it’s crisp (about 7-10 minutes.) Add the onion, celery, green peppers and garlic, cook for about 5 minutes. Add the black-eyed peas, stock, bay leaf, thyme and seasonings. Bring to a boil, reduce to a simmer and cook for 40 minutes or until the peas are creamy and tender (stirring occasionally.) If the liquid evaporates, add more stock or water. Adjust seasonings and garnish with green onions. Serve immediately over rice then top it with Honey Smoked Salmon.

 

Note: Any of our flavors of Honey Smoked Salmon would work really well with this(Cajun, Cracked Pepper or Chipotle Lime)