Pot of Southern Peas
4 bacon slices, thick cut
1/2 c. sweet onion
3 c. fresh black eye or purple hull peas
3 c. water
1 t. freshly ground black pepper
Fry bacon, cut into small pieces.
Drain on paper towel.
Sauté onion in bacon drippings, about 2 minutes.
Add peas to bacon drippings and onion and coat peas.
Add water, and bacon.
Bring to a boil.
Reduce heat and simmer, covered, for 30 minutes or until tender. Stir in pepper.
Serve with cornbread.
Pairs Well With
Southern peas are a tradition in our family. This recipe has been handed down through several generations. Use black-eye peas or purple hull peas. Enjoy!