Cotton-eyed black-eyed peas
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mrs. l. f. hooker | ||
| 2 | cups | Celery; chopped |
| 2 | cups | Onions; chopped |
| (14 1/2-oz cans) | ||
| (15-oz cans) | ||
| 1 | teaspoon | Sugar; optional |
| ½ | pounds | Bacon |
| 2 | cups | Bell pepper; chopped |
| 2 | cans | Peeled tomatoes; undrained |
| 3 | cans | Black-eyed peas; undrained |
| Salt and pepper | ||
Directions
Fry bacon, reserving 3 tablespoons of drippings. Saute the celery, bell pepper and onions in bacon grease. Add tomatoes, black-eyed peas, salt, pepper, sugar and crumbled bacon; simmer 30 minutes.
Formatted for Meal Master by Margaret Garland Source: The Best Little Cookbook in Texas; Junior League of Abilene.
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