Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Although this recipe calls for pink-eyed peas, you can use black-eyed peas or other local varieties.
This recipe goes with Sautéed Duck Breast with Peas
Cooking Light MAY 2003
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bacon. Stir in salt and pepper.
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