Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Black-eyed peas |
1 tablespoon | Salt |
1 \N | Garlic clove; halved |
½ cup | Bacon drippings; or veg. oil |
3 \N | Garlic cloves; crushed |
3 \N | Green peppers; chopped |
3 \N | Onions; chopped |
2 \N | Bay leaves |
3 tablespoons | Vinegar |
1 teaspoon | Salt |
\N \N | Black pepper; to taste |
Pick over peas; wash thoroughly. Place in a heavy saucepan and cover with water; soak overnight.
Drain peas, and place in a heavy saucepan; cover with fresh boiling water. Add 1 T. salt and garlic halves; cover and simmer 3 hours, adding boiling water as needed. Just before serving, heat bacon drippings in skillet; add crushed garlic, green pepper, onion, and bay leaves. Cook until vegetables are soft. Stir in vinegar, 1 t.
salt and black pepper. Spoon into cooked peas; mix well.