Black eyed peas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black-eyed peas |
| 1 | tablespoon | Salt |
| 1 | Garlic clove; halved | |
| ½ | cup | Bacon drippings; or veg. oil |
| 3 | Garlic cloves; crushed | |
| 3 | Green peppers; chopped | |
| 3 | Onions; chopped | |
| 2 | Bay leaves | |
| 3 | tablespoons | Vinegar |
| 1 | teaspoon | Salt |
| Black pepper; to taste | ||
Directions
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.
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