Yield: 8 servings
|1 pounds||Black-eyed peas|
|1||Garlic clove; halved|
|½ cup||Bacon drippings; or veg. oil|
|3||Garlic cloves; crushed|
|3||Green peppers; chopped|
|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.