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    Fresh Black-Eyed Peas

    Source of Recipe

    From Lee Bailey's "Long Weekends"

    Recipe Introduction

    "Unless you live in the South, you probably won't be able to find fresh black-eyed peas. If that's the case, use frozen ones."

    List of Ingredients

    • 4 slices thick bacon
    • ¼ cup minced onion
    • 1½ cups chicken stock
    • Salt and pepper
    • 1 pound shelled black-eyed peas


    Fry bacon until brown in a deep pot and drain on paper towels.

    Pour out all the fat except 1 tablespoon and sauté onion until beginning to brown, about 5 minutes. Pour in stock and bring to a boil.

    Meanwhile, chop the bacon and add to the stock with some salt and pepper. When boiling, add peas. Simmer, covered, skimming occasionally, for 25 minutes, until beans are tender.

    Serves 6




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