Blackeyed Peas and Grits

Like their brethren elsewhere, Texas cooks sometimes get in a rut. For instance, we love blackeyed peas, and we love grits. Yet we so seldom think of cooking them together. This side dish, inspired by versions encountered years ago in the Bahamas, works especially well when you’re fixing brunch.

2 tablespoons vegetable oil

1 onion, chopped

½ green bell pepper, chopped

¼ cup chopped bacon or salt pork

2 tablespoons tomato paste

1 teaspoon thyme

1-2 drops hot pepper sauce

½ pound dried blackeyed peas

4 cups water

2 ½ cups grits

1 teaspoon salt

Heat the oil in a large saucepan. Add the onion, bell pepper and bacon or salt pork, stirring until bacon has started to crisp. Add tomato paste and simmer 5 minutes. Add the thyme and hot sauce. Add the blackeyed peas and water, bring to a boil and cook for 10 minutes. Add the grits and salt, stirring constantly for about 5 minutes. Lower the heat and cover, simmer until most liquid is absorbed, 15-20 minutes. Serves 6-8.