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New Year's Day Black-Eyed Peas

Source of Recipe


From "Craig Claiborne's Southern Cooking" by Craig Claiborne



List of Ingredients



• 2 pounds dried black-eyed peas
  
• ½ pound slab of lean bacon, cut into ¼-inch cubes (about 2 cups)
  
• 1 sweet green or red pepper, finely chopped (about ¾ cup)
  
• ½ cup finely chopped onion
  
• ½ cup finely chopped celery
  
• 2 tsp red wine vinegar
  
• 3½ cups chicken stock
  
• Salt to taste, if desired
  
• Freshly ground pepper to taste
  
• 2 dried hot red peppers, crumbled
  
• Approximately 6 to 7 cups water
  






Instructions



1. 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.
   
   
2. Add the peas, vinegar, stock, salt, pepper, and dried hot peppers. Bring to the boil. Cover closely and let simmer about 1 hour.
   
   
3. Add 6 cups water and return to the boil. Let simmer about 1 hour, stirring occasionally from the bottom. Check the peas and, if necessary, add more water. Continue cooking 30 minutes. The total cooking time is 2½ hours or longer.
   
   Makes 16 or more servings.