Black-Eyed Peas with Bacon
- 1 lb. black-eyed peas, rinsed and sorted
- 1/2 lb. bacon, cooked and crumbled
- 1 lg. onion, chopped
- 1 garlic clove, minced
- 1 Tbsp. butter or margarine
- salt, to taste
- additional crumbled bacon
Place peas, bacon and enough water to cover in a large kettle; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour (do not drain). In a skillet, saute' onion and garlic in butter until tender. Add to pea mixture with salt. Return to heat; simmer, uncovered, for 30 minutes or until peas are soft. Top with crumbled bacon, if desired. 6-8 servings.
By Robin from Washington, IA
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