Black Eyed Peas Recipe

• 1 lb Dry black-eyed peas, picked over
• 2 Tbsp. Rendered bacon fat
• 1 sm Onion, peeled
• 1 x Recipe black-eyed peas, or possibly three 16-oz cans, rinsed and liquid removed
• 1/2 sm Green bell pepper, chopped (about 1/2 c.)
• 1/2 sm Red bell pepper, chopped (about 1/2 c.)
• 4 x Scallions including green parts, sliced thin
• 1/2 c. Extra-virgin extra virgin olive oil
• 1/4 c. Red-wine vinegar
• 1 x Garlic clove, chopped
• 1 tsp Chopped seeded habanero or possibly other fresh warm, or possibly to taste (wear chili, 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-qt saucepan, combine with water to cover by 2 inches.
3. Add in bacon fat and onion.
4. Simmer mix, covered, 30 to 40 min, or possibly till 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. Refrigeratemix, covered, for at least 5 hrs and up to 2 days.
7. Serve black-eyed peas chilled or possibly at room temperature.
8. Serves 8.

blackeyed peas, bacon, onion, recipe blackeyed, green bell pepper, red bell pepper, scallions including green, extravirgin extra virgin olive oil, redwine vinegar, garlic, fresh warm

Taken from cookeatshare.com/recipes/black-eyed-peas-85786 (may not work)