"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Peppery Peas O'Plenty Recipe

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This recipe for Peppery Peas O'Plenty, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 hickory-smoked bacon slices
1 large onion, chopped
1 cup frozen black-eyed peas
1 cup frozen purple hull peas
1 cup frozen Crowder peas
1 cup frozen butter peas
1 cup frozen field peas with snap
1 (32 oz.) container chicken broth
1 Tbsp. Asian garlic-chili sauce
1 Tbsp. salt
1 Tbsp. freshly ground pepper

Directions:
Directions:
Cook bacon in Dutch oven until crisp; remove bacon, and drain on paper towels, reserving bacon drippings in pan. Crumble bacon. Saute' onion in hot drippings in Dutch oven over medium-high heat 8 minutes or until translucent. Add black-eyed peas and next 8 ingredients, and cook 20-25 minutes, uncovered. Top with crumbled bacon.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Cook time: 40 minutes.

Works great with butter beans in lieu of the rest!!

 

 

 

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