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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 cups shelled fresh black-eyed peas, cleaned (about 3 pounds unshelled) |
1 tablespoon salt, divided |
1 tablespoon bacon drippings |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped green pepper |
2 hot red peppers, seeded and chopped |
1/3 cup vegetable oil |
2 (14 1/2-ounce) cans whole tomatoes, undrained |
4 cups sliced okra |
Directions:
1. Combine peas, 2 teaspoons salt, bacon drippings, and water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 minutes.
2. Sauté onion, celery, and peppers in oil until vegetables are tender; add to peas. Stir in tomatoes, okra, and remaining salt. Simmer, uncovered, 30 minutes or until peas are tender.
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