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
pepper

1. Soak the black-eyed peas overnight.
2. In a skillet over high heat, fry the bacon until it’s almost done.
3. 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.
4. 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