Black-Eyed Peas |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb dried black-eyed peas | skin from a smoked ham, or 2 oz slab bacon, diced | 1/4 cup pork-ribs drippings, fried chicken drippings, or bacon drippings |
| 3/4-1/2 tsp black pepper | 1/2 tsp sugar | |
| 1 | Pick over peas to remove stones and dirt. Rinse well. Soak in cold water for 20 minutes. Drain well. |
| 2 | Combine all ingredients in large pot. Add cold water to cover peas by 1 inch. |
| 3 | Heat to simmering. Cover. Cook about 1-1/2 hours, until peas are tender but still hold their shape. Add more water if needed. |
| 4 | Remove ham skin, if used, before serving. |