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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
  • Ad

  • 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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