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Instructions The day before, place peas in a bowl, add salt pork; add water to cover to depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork and put both in a large pot with 8 cups water. Add onion, salt and pepper and bring to a boil. Simmer 2 hours or until peas are tender. If

Shell peas, place in a saucepan, add salt, water, and bacon, cover, and boil slowly 1-1/2 hrs or until of desired tenderness. Check pot ocassionallyand add more water if needed. Season with pepper, taste for salt. Serve peas and "pot likker" (the liquid in the pot) in small bowls.

Ingredients: Each of dried black-eyed, Water, Water, Acorn squash, Oil, Minced garlic, 1/4" diced red pepper, 1/4" diced leek, 1/4" diced peeled apple, Thinly sliced mushrooms, Chopped fresh cilantro, Tomato juice, Ground cumin, Dried serrano chili pepper, S&P to taste, ...

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7
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Fresh Black Eyed Peas Recipe