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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound fresh green beans |
1 cup shelled fresh black-eyed peas (about 1/2 pound) |
1/4 cup bacon drippings |
1 small cabbage, finely shredded |
6 medium tomatoes, peeled and chopped |
2 large potatoes, peeled and cubed |
4 medium carrots, scraped and sliced |
6 pods fresh okra, cut into 1/2-inch pieces |
1 medium onion, chopped |
1 hot red pepper pod, seeded and chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Break tips from beans and remove strings; cut beans into 2- inch pieces. Wash thoroughly in cold water; drain. Place beans, peas, and drippings in a large Dutch oven. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 1 hour.
2. Add remaining ingredients; cover and cook over low heat 1 hour and 50 minutes or until vegetables are tender.
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