Creole Black-Eyed Peas

Recipe from

Oxmoor House


6 cups shelled fresh black-eyed peas, cleaned (about 3 pounds unshelled)
1 tablespoon salt, divided
1 tablespoon bacon drippings
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 hot red peppers, seeded and chopped
1/3 cup vegetable oil
2 (14 1/2-ounce) cans whole tomatoes, undrained
4 cups sliced okra


Combine peas, 2 teaspoons salt, bacon drippings, and water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 minutes.

Sauté onion, celery, and peppers in oil until vegetables are tender; add to peas. Stir in tomatoes, okra, and remaining salt. Simmer, uncovered, 30 minutes or until peas are tender.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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