Ingredients Jump to Instructions ↓

  1. 2 quarts basic pork or chicken stock

  2. 1 pound dried black-eyed peas

  3. 1/2 pound slab bacon -- cut in

  4. 1/4 pound tasso -- cut in

  5. 1" cubes

  6. 1 1/2 cups finely chopped onions

  7. 1/2 cup finely chopped green bell peppers

  8. 1/4 cup finely chopped celery

  9. 1 teaspoon minced garlic

  10. 1 3/4 teaspoons salt

  11. 1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Preparation : In a 5 1/2 quart saucepan or large Dutch oven, combine the stock, peas, bacon, tasso, onions, bell peppers, celery, and garlic. Cover pan and bring to a boil over high heat, stirring occasionally so peas don't stick. Put lid askew and continue boiling about 5 minutes. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in the salt and pepper, re-cover pan, and simmer about 30 minutes, stirring frequently aqnd being careful the mixture doesn't scorch. If it does scorch, do not stir; change to a new pan. Remove cover and simmer until creamy thick, about 10 minutes more, stirring as necessary. Remove from heat and serve immediate


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