1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |


  • 2 1/2 cups Kashmir Valley Black Eyed Peas, soaked overnight
  • 4 slices Pineview Farms Bacon
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 Grandora Gardens Beefsteak Tomatoes, chopped
  • 4 ribs celery, diced
  • 2 tsp Floating Gardens Rosemary, minced
  • 2 medium carrots, diced
  • 1/4 cup Notre Dame Butter
  • 2 tsp Salt West Naturals Smokey Maple Sea Salt
  • 4-6 cups water
  • Freshly Ground Pepper to taste


Fry bacon until crispy and set on paper towel lined plate to drain. Chop when cooled. Without rinsing bacon pan, melt butter and sautee onion, garlic, celery, and carrot. Add tomatoes and cook until soft. 

Rinse black eyed peas and add along with vegetables, rosemary, bacon and 4 cups water. Bring to a boil then simmer on medium heat about an hour, stirring occasionally. Add more water if necessary. Season to taste with pepper and additional salt.

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