Recipe - Creole Peanut Soup

3 cn Crowder peas
4 Or
5 Strips bacon; fried
2 Onions; chopped
1 Clove garlic; minced
1 small Piece green pepper;
chopped
One half Rib celery; chopped
1 tablespoon Flour
One half cup Water
Salt & pepper to taste

Fry bacon; lift out and drain. In same pan, saut‚ chopped onions, garlic,
peppers and celery until wilted. Add flour and stir. Add peas; season with
salt and pepper. Lay bacon on top and add water. Steam covered 1 hour on a
very low fire. Serve over rice or plain.

Green beans may be substituted for crowder peas. Use ham instead of bacon
and add 2 cans tomato sauce.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.