Recipe - New Years Day Black-Eyed Peas

2 pound Dried blackeyed peas
One half Slab of lean bacon*; cut
into 1/4" cubes
1 Green or red pepper; finely
chopped
One half cup Onion; finely chopped
One half cup Celery; finely chopped
2 teaspoon Red wine vinegar
3 One half cup Chicken or turkey stock
Salt; to taste
Freshly ground black pepper;
to taste
2 Dried hot red peppers;
crumbled
6 cup Water; (approx) (up to 7)

*(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 2One half hours or longer).

Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 188

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997