Black-Eyed Peas





Black-Eyed Peas


2 bags of black-eyed peas
1-1/2 teaspoons salt
1/2 teaspoons black pepper
1/4 teaspoon red pepper seeds
1 teaspoons garlic salt
1-1/2 cups of chopped onions
3/4 lb of bacon

Sort carefully and wash the black-eyed peas, making sure to look for small stones that are often found in the peas. Cut bacon into small pieces. and fry in a skillet until crispy. Remove the bacon from the skillet and put in the 4 cups of chopped onions and saute in the bacon fat. Place the black-eyed peas in a large kettle cover with water, add the bacon, onions and all the seasonings and bring to a hard boil. Reduce the heat and let cook over moderate heat until peas are tender. Some folks like to soak the peas for a couple of hours before cooking. I don't find it necessary. Soaking them will cut the cooking time a bit. Add more water as they cook to keep them from drying out. When they are finished cooking you want them just a little soupy.


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