*(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 2-1/2 hours or longer). Recipe by: Craig Claibornes Southern Cooking, 1987, p. 188 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 16|
|Calories from Fat: 18 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.2mg||1 %|
|Sodium 162.6mg||6 %|
|Potassium 771.3mg||20 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 32.1g|
|Protein 16g||23 %|
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Calories per serving: 231
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