Black-Eyed Peas

• 1 pound dried black-eyed peas, picked over
• 2 tablespoons rendered bacon fat
• 1 small onion, peeled
• 1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
• 1/2 small green bell pepper, minced (about 1/2 cup)
• 1/2 small red bell pepper, minced (about 1/2 cup)
• 4 scallions including green parts, sliced thin
• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 garlic clove, minced
• 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)

1. In a bowl combine black-eyed peas with water to cover and let stand overnight.
2. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches.
3. Add bacon fat and onion.
4. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
5. In a bowl, combine all ingredients with salt and pepper to taste and toss well.
6. Chill mixture, covered, for at least 5 hours and up to 2 days.
7. Serve black-eyed peas chilled or at room temperature.

blackeyed peas, bacon, onion, blackeyed peas, green bell pepper, red bell pepper, scallions including green, extravirgin olive oil, redwine vinegar, garlic, hot chili

Taken from www.epicurious.com/recipes/food/views/black-eyed-peas-10090 (may not work)