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Categories:
bacon stalks celery onion green peppers tomatoes water black-eyed peas Worcestershire sauce salt pepper bay leaf
Viewed: 7 - Published at: 3 years agoIngredients
- 3 slices bacon
- 2 stalks celery, sliced
- 1 small onion, chopped
- 2 tablespoons chopped green peppers
- 1 (16 ounce) can tomatoes, undrained
- 1 12 cups water
- 2 (10 ounce) packagesfrozen black-eyed peas (You can also use 2 14-oz cans, drained and rinsed)
- 1 teaspoon Worcestershire sauce
- 12 teaspoon salt
- 14 teaspoon pepper
- 1 small bay leaf
Method
- Fry bacon in a Dutch oven until crisp.
- Remove bacon, reserving drippings in the pan.
- Crumble bacon and set aside on paper towels to drain.
- Saute the celery, onion, and green pepper in bacon drippings for 5 minutes.
- Add the rest of the ingredients.
- Bring mixture to a boil.
- Cover, reduce heat, and simmer for 1 hour 10 minutes, or until peas are tender.
- Remove bay leaf and stir in bacon before serving.
