From Paulette Vickery's Recipe Collection

Black Eyed Peas

vegetables

2 quart water
2 1/2 cup dried black eyed peas
1/2 lb cooking bacon, or ham hocks
1 each onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red peppers
1 each garlic clove, minced
1/4 teaspoon sugar

Cover peas with cold water and soak over night in covered cooking pot. Drain. Place all ingredients in cooking pot and cook for 3 hours, keeping pot just at a boil, adding more water if necessary. The final consistancy should be rather soupy.

Yield: 6 servings




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