| 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 <nlberry@prodigy.net> on
Mar 21, 1997
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