Black-Eyed Peas

1. 1

   Pick over the beans, removing any stones, broken beans or other debris you may find.

2. 2

   Then place them in a heavy stockpot with water to cover and leave them overnight to plump.

3. 3

   When ready to cook, drain the beans and put them back in the stockpot with the quart of cold water, bacon fat and onion.

4. 4

   Cover and simmer for 30 to 40 minutes.

5. 5

   If more water is needed, during cooking, add only boiling water.

6. 6

   Otherwise the beans will be tough.

* Per serving · 4 servings · Values may vary.

No additional tips available.