Ingredients: |
Ingredients: 2 pounds dried black-eyed peas
1/2 pound slab of lean bacon, cut into 1/4-inch cubes (about 2 cups)
1 sweet green or red pepper, finely chopped (about 3/4 cup)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons red wine vinegar
3 1/2 cups chicken stock
Salt to taste, if desired
Freshly ground pepper to taste
2 dried hot red peppers, crumbled
6 to 7 cups water, approximately
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Directions: |
Directions: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 the peas, vinegar, stock, salt, pepper, and dried hot peppers. Bring to the boil. Cover closely and let simmer about 1 hour. Add 6 cups water and return to the boil. Let simmer about 1 hour, stirring occasionally from the bottom. Check the peas and, if necessary, add more water. Continue cooking 30 minutes. The total cooking time is 2 1/2 hours
or longer. |
Personal
Notes: |
Personal
Notes: “Black-eye or black-eyed peas seem to figure ubiquitously on Southern tables, and Yankee visitors seem to look at them askance. They are not necessarily country fare, as many people claim them to be. They appear on the tables of rich and poor, the educated and uneducated alike, and are eaten with equal enthusiasm…”
C.C.
reference: Craig Claiborne
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This recipe for Black-Eyed Peas is from