| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Black-eyed peas |
| 1 |
tb |
Salt |
| 1 |
|
Garlic clove; halved |
| 1/2 |
c |
Bacon drippings; or veg. oil |
| 3 |
|
Garlic cloves; crushed |
| 3 |
|
Green peppers; chopped |
| 3 |
|
Onions; chopped |
| 2 |
|
Bay leaves |
| 3 |
tb |
Vinegar |
| 1 |
ts |
Salt |
|
|
Black pepper; to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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