Fresh Black-Eyed Peas
Source of Recipe
From Lee Bailey's "Long Weekends"
"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.