Recipe - Savory Black-Eyed Peas With Bacon

4 sl Bacon; cut into 1" pieces.
2 One half cup Chicken broth
1 cup Dried blackeyed peas,
sorted and
2 md Stalks celery; cut or sliced up 1
large

Recipe by: Pasta, Rice & Beans onion chopped 1 One half tablespoons fresh
savory leaves or 1One half tsp. 1 clove garlic finely chopped 3 medium
carrots thinly cut or sliced up 1 large green bell pepper cut
into 1" One half cup Monterey jack cheese shredded with
jalapeno peppers Cook bacon in 10" skillet over med. heat, stirring
occasionally, until crisp. Remove bacon with slotted spoon and drain. Drain
fat from skillet. Heat broth, peas, celery, onion, savory and garlic to
boiling in same skillet. Boil uncovered 2 min.; reduce heat. Cover and
simmer about 40 min., stirring occasionally, until peas are almost tender
(do not boil or peas will burst). Stir in carrots and bell pepper. Heat to
simmering. Cover and let simmer about 13 min., stirring occasionally, until
vegetables are tender; stir. Sprinkle with cheese and bacon.

Posted to MMRecipes Digest V4 #082 by Bruce Dungey
bruce_d@wh.camtech.net.au on Mar 23, 1997