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Black-eyed Peas

1 lb Black-eyed peas
1 tb Salt
1 Garlic clove; halved
1/2 c Bacon drippings; or veg. oil
3 Garlic cloves; crushed
3 Green peppers; chopped
3 Onions; chopped
2 Bay leaves
3 tb Vinegar
1 ts Salt
Black pepper; to taste


Pick over peas; wash thoroughly. Place in a heavy saucepan and cover with water; soak overnight. Drain peas, and place in a heavy saucepan; cover with fresh boiling water. Add 1 T. salt and garlic halves; cover and simmer 3 hours, adding boiling water as needed. Just before serving, heat bacon drippings in skillet; add crushed garlic, green pepper, onion, and bay leaves. Cook until vegetables are soft. Stir in vinegar, 1 t. salt and black pepper. Spoon into cooked peas; mix well.


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