Black-Eyed Peas

Start by filling a pot with water and turn up the temperature so that the water boils.

Add 2 lbs. of dried black eyed peas to water (sift through beans and throw away all dark colored beans or small rocks. Yes, sometimes there are small rocks in a bag of dried beans). 

Boil for 10 minutes and cover.

Let sit for 60 minutes. 

During the waiting time, cook 1 lb. bacon and retain the drippings. 

After an hour, drain the water from the beans by using a colander.  Depending on where you live, "colander" is pronounced either "co-land-er" or "col-an-der." I won't even argue with you if you say it wrong (wink).

Once drained, pour the beans back into the original pot and add water to about 2 inches above the beans. "Life is like an onion: You peel it off one layer at a time, and sometimes you weep."

Dice about 2 cups of onions and add to beans. "Life is like an onion: You peel it off one layer at a time, and sometimes you weep."

Add about 2 tablespoons of salt and about 1 tablespoon of pepper. 

Unhealthy ingredient alert: Add the drippings from 1 lb. of cooked bacon.  Reserve cooked bacon for later.  My grandmothers used fatback or salt pork.  Yummy artery cloggers! 

Bring all ingredients to a boil and then cut heat back to a slow simmer. Cook until beans are tender.  Simmer long enough that the liquid cooks down and thickens.

Fill bowls with black-eyed peas and add the crunchy cooked bacon pieces on top. Enjoy every bite.

Add cornbread on the side for a truly delightful meal!

Black-Eyed Pea Recipe courtesy of The Redheaded Writer!