Granny Dameron's New Year's Day Black-Eyed Peas

Ingredients

• 2 pounds dried black-eyed peas
• ½ pound slab of lean bacon, cut into 1/4-inch cubes, about 2 cups
• 1 green or red sweet pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 2 teaspoons red wine vinegar
• 3 ½ cups chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 dried red hot peppers, crumbled
• 6 to 7 cups water

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    137 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 10 milligrams cholesterol; 309 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 or more servings

Preparation

1. Rinse the peas and drain.
2. Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned. Add the chopped pepper, onion and celery and cook, stirring, until wilted.
3. Add the peas, vinegar, broth, salt, pepper and dried peppers. Bring to a boil. Cover closely and let simmer about an hour.
4. Add six cups of the water and return to a boil. Let simmer about an hour, stirring occasionally from the bottom. Check the peas and if necessary add more water. Continue cooking 30 minutes. The total cooking time is 2 1/2 hours or longer.

2 hour 40 minutes