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black-eyed peas lean bacon green onion celery red wine vinegar chicken broth salt freshly ground pepper red hot peppers water
Viewed: 50 - Published at: 9 years agoIngredients
- 2 pounds dried black-eyed peas
- 1/2 pound slab of lean bacon, cut into 1/4-inch cubes, about 2 cups
- 1 green or red sweet pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 teaspoons red wine vinegar
- 3 1/2 cups chicken broth
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 dried red hot peppers, crumbled
- 6 to 7 cups water
Method
- Rinse the peas and drain.
- Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned.
- Add the chopped pepper, onion and celery and cook, stirring, until wilted.
- Add the peas, vinegar, broth, salt, pepper and dried peppers.
- Bring to a boil.
- Cover closely and let simmer about an hour.
- Add six cups of the water and return to a boil.
- Let simmer about an hour, stirring occasionally from the bottom.
- Check the peas and if necessary add more water.
- Continue cooking 30 minutes.
- The total cooking time is 2 1/2 hours or longer.
