Ingredients
-
4
-
4 - 5
-
1
-
1
-
4
-
6
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Southern Black-Eyed Peas,I love black-eyed peas! I’d much rather have fresh peas than dried, but I’ll take them anyway I can get them. I don’t remember where I found this recipe, but I really like it. The original recipe used salt pork, but use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
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Steps
|
1
Done
|
In a 5 Quart Dutch Oven, Cook Bacon Until Crisp; Set Aside to Drain on Paper Towels. |
|
2
Done
|
Cook Onion, Celery and Garlic in Bacon Drippings Until Tender; Add Broth, Salt, Pepper and Peas. Bring to a Boil and Skim Top If Necessary. |
|
3
Done
|
Lower Heat to Simmer; Crumble Bacon and Add to Peas. |
|
4
Done
|
Adjust Seasonings to Taste, Cover and Simmer Until Peas Are Tender (30 Minutes to 1 Hour Depending on How Tender You Like Them). |
