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Name: New Years Day Black-Eyed Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American-South
Ingredients: 2 lb Dried black-eyed peas; 2 Dried hot red peppers;; 2 ts Red wine vinegar; 1 Green bell pepper or red pepper; finely chopped; 1/2 Slab lean bacon * cut; 3 1/2 c Chicken stock or turkey stock; 6 c Water (approx) (up to 7); 1/2 c Celery finely chopped; Salt to taste; black pepper Freshly ground; 1/2 c Onion finely chopped

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INGREDIENTS

2 lb Dried black-eyed peas
2 Dried hot red peppers;
2 ts Red wine vinegar
1 Green bell pepper ; or red pepper; finely chopped
1/2 Slab lean bacon * ; cut
3 1/2 c Chicken stock ; or turkey stock
6 c Water ; (approx) (up to 7)
1/2 c Celery ; finely chopped
Salt ; to taste
black pepper ; Freshly ground
1/2 c Onion ; finely chopped

Servings

INSTRUCTIONS

*(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 on Dec 30, 1997

NOTES

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New Years Day Black-Eyed Peas

2 lb Dried black-eyed peas
2 Dried hot red peppers;
2 ts Red wine vinegar
1 Green bell pepper or red pepper; finely chopped
1/2 Slab lean bacon * cut
3 1/2 c Chicken stock or turkey stock
6 c Water (approx) (up to 7)
1/2 c Celery finely chopped
 Salt to taste
 black pepper Freshly ground
1/2 c Onion finely chopped

*(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  <lbparris@earthlink.net> on Dec 30, 1997

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Gwenanne

Always taste better in my Mom's pot;)
Henrymiles

Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 16

Calories: 231
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 231

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REVIEWS

NJinGA

Also added finely chopped carrots, just because I had. Very good.

oddtodd40

I used hog jowels and salt bacon, and added whole cayenne peppers, used dryer beans and added on potatoe divided in half which you discard when done, prep time 2 hrs. Cook time about 4 hrs low medium heat used zaterans Cajun spice and tbspn garlic yummy!

Henrymiles

Instead of bacon I used leftover ham bone I froze from Christmas. YUM!!!

11y