Creole Black-Eyed Peas

Recipe from Oxmoor House

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  • 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


  1. 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.
  2. 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.
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