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BLACK-EYED PEAS
1 pound black-eyed peas (overnight soak optional)
6 strips bacon or 1 lb smoked sausage, sliced and browned
2 fresh jalapenos, seeded and diced
1 medium onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 quarts water
Creole seasoning blend to taste
Salt and black pepper to taste
Bring the peas to a boil, reduce heat, add all other ingredients
and cook over low heat, uncovered, for one hour until beans are
tender and creamy. Serve over hot, long-grain white rice and add
Tabasco to taste.
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Blackeyed Peas 01