Title: Blackeyed Peas
Categories: Vegetable
Yield: 8 Servings

1 lb Black-eyed peas; dried
1 Piece skin from a smoked ham
--or-
2 oz Slab bacon; diced
1/4 c Pork rib drippings or fried
-chicken drippings or bacon
-drippings
3/4 ts Salt
1/4 ts Black pepper; ground
1/2 ts Sugar

From: Wayne Pridgen

Date: Thu, 16 May 1996 20:41:44 -465800

Recipe by: Sylvia Woods Preparation Time: 2:00

1. Pick over the peas to remove stones and dirt. Rinse the peas well and
soak them in cold water for 20 minutes. Drain well.

2. Combine the peas and the remaining ingredients in a large pot. Pour in
enough cold water to cover the peas by 1 inch. Heat to simmering and cook,
covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep
an eye on the peas while they are cooking and add more water to keep them
covered if necessary.

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