| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 1 | lb | Black-eyed peas (overnight soak optional) |
| 6 | sl | Bacon; -or- |
| 1 | lb | Smoked sausage; sliced and browned |
| 2 | Fresh jalapenos; seeded and diced | |
| 1 | md | Onion; chopped |
| 1 | Bell pepper; chopped | |
| 2 | Ribs celery; chopped | |
| 2 | qt | Water |
| Creole seasoning blend to taste | ||
| Salt and black pepper to taste |
INSTRUCTIONS
Bring the peas to a boil, reduce heat, add all other ingredients and cook over low heat, uncovered, for one hour until beans are tender and creamy. Serve over hot, long-grain white rice and add Tabasco to taste. EAMON@NETCOM.COM (CHUCK TAGGART) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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