| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Holiday, Southern |
16 |
Servings |
INGREDIENTS
| 2 |
lb |
Dried black-eyed peas |
| 1/2 |
|
Slab of lean bacon*; cut into 1/4" cubes |
| 1 |
|
Green or red pepper; finely chopped |
| 1/2 |
c |
Onion; finely chopped |
| 1/2 |
c |
Celery; finely chopped |
| 2 |
ts |
Red wine vinegar |
| 3 1/2 |
c |
Chicken or turkey stock |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
|
Dried hot red peppers; crumbled |
| 6 |
c |
Water; (approx) (up to 7) |
INSTRUCTIONS
*(about 2 cups)
Rinse the peas and drain. Put the bacon in a heavy kettle and cook stirring
until rendered of fat and browned. Add the chopped sweet pepper, onion, and
celery, and cook, stirring until wilted. Add peas, vinegar, stock, salt,
pepper, and dried hot peppers. Bring to a boil. Cover closely and let
simmer about 1 hour stirring occasionally from the bottom. Check peas, and
if necessary, add more water. Continue cooking 30 minutes. (Total cooking
time is 2-1/2 hours or longer).
Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 188
Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997
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