| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables, S_living | 8 | Servings |
INGREDIENTS
| 9 | sl | Bacon, cut into 1/2 inch |
| 1 | sm | Onion, chopped |
| 40 | ml | Garlic, minced |
| 4 | c | Water |
| 2 | lb | Fresh black-eyed peas (about 6 cups), shelled |
| 1 | sm | Jalapeno pepper, chopped |
| 1/2 | ts | Black pepper |
| 1 | c | Ham; cooked, minced |
| 1/4 | c | Green onions, chopped |
INSTRUCTIONS
GARNETT PJXG05A Cook bacon in a Dutch oven until crips; remove bacon with a slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon and set aside. Saute' onion and garlic in reserved drippings until tender. Add water, peas, jalapeno and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Add bacon, ham and green onions, and cook an additional 15 minutes. Yield: 6 to 8 servings. Source: Southern Living Posted to MC-Recipe Digest V1 #529 by Nancy Berry <[email protected]> on Mar 21, 1997
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