This black-eyed peas recipe makes quite a hearty meal, and can double as a camping recipe.
Stewed Black-Eyed Peas
1 cup dried black-eyed peas
1 lb. smoked slab bacon, sliced into 8-10 rashers, then chopped
¼ cup molasses
1 medium onion, diced
2 large potatoes, chopped
1-2 cups of water
- Soak the black-eyed peas overnight.
- In a skillet over high heat, fry the bacon until it’s almost done.
- Add the black-eyed peas, onion, and potatoes to the skillet. Mix well, then add 1-2 cups of water. Bring the water to a boil, then cook for 30 minutes. Check occasionally and add more water (enough to cook the beans) if necessary.
- Add the molasses. Season with pepper to taste. Cook for another 15 minutes. Serve immediately.
Yield: Serves 4
This recipe was adapted from The Great American Camping Cookbook