Name: Pickled Black-Eyed Peas
Ingredients: 1 lb Dried black-eyed peas; picked over; 2 tb Rendered bacon fat; 1 sm Onion; peeled; 1/2 sm Green bell pepper; minced (about 1/2 cup); 1/2 sm Red bell pepper; minced (about 1/2 cup); 4 Scallions including green parts; sliced thin; 1/2 c Extra-virgin olive oil; 1/4 c Red-wine vinegar; 1 Clove garlic; minced; 1 ts Minced seeded Habanero or other fresh hot chili; or to taste (wear rubber gloves)

We live in a culture that despises authority at every level. Whether the authority of police, or of government, or of parents, or a husband's authority in marriage, or pastoral authority in our churches – our culture has programmed us to despise authority. We find it hard to think positively about authority for one very simple reason: We are sinners who want to be in charge of our own lives. We want to be captains of our own destiny. We want to govern our own futures. And here, one of the lessons of the Trinity is that God loves what we despise; namely, God loves, exercises, and embraces rightful authority – submission relationships. God loves this authority-submission structure because God embodies this very structure in His Trinitarian relations of Persons.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Grains		Condiment	8	Servings

INGREDIENTS

1	lb	Dried black-eyed peas; picked over
2	tb	Rendered bacon fat
1	sm	Onion; peeled
1/2	sm	Green bell pepper; minced (about 1/2 cup)
1/2	sm	Red bell pepper; minced (about 1/2 cup)
4		Scallions including green parts; sliced thin
1/2	c	Extra-virgin olive oil
1/4	c	Red-wine vinegar
1		Clove garlic; minced
1	ts	Minced seeded Habanero or other fresh hot chili; or to taste (wear rubber gloves)

INSTRUCTIONS

Date: Sun, 14 Apr 1996 09:22:27 -0500
From: Judy Howle <howle@EbiCom.net>
from Epicurious. The URL of the site is http://www.epicurious.com Gourmet
Magazine, February 1995, Jessica B. Harris
Black-eyed peas can even be pickled, as in this recipe, which also goes by
the name of Texas caviar. The dish can be prepared with either cooked dried
black-eyed peas, canned ones, or, if you are really lucky and live in an
area where they can be obtained, with fresh ones. May be prepared in 45
minutes or less.
In a bowl combine black-eyed peas with water to cover and let stand
overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2
inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes,
or until peas are tender, and drain well, discarding onion.
In a bowl, combine all ingredients with salt and pepper to taste and toss
well. Chill mixture, covered, for at least 5 hours and up to 2 days.
Serve black-eyed peas chilled or at room temperature. Serves 8.
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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