| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 140.3mg
Potassium: 130.4mg
Carbohydrates: 6.2g
Fiber: 1g
Sugar: 1.1g
Protein: 1.3g