Aunt Sally's Black-Eyed Peas

A recipe from Chef Donald Link's past

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6–8 ×

1 lb. Dried Black-eyed peas, soaked overnight

2 Tbsp. Vegetable Oil

4 Oz. Fatty Pork (such as shoulder or boneless ribs) cut int 1/2-inch cubes

1 ½ Tsp. Salt

½ Tsp. Garlic Salt

1 Tsp. Ground Black Pepper

½ Tsp. Cayenne Pepper

1 Medium Onion, minced

6 Garlic Cloves

2 Oz. (about 4 strips) smoked bacon, cut into 1/2-inch cubes

5 Bay leaves

Main Dish