1 tablespoon bacon drippings
3/4 cup chopped sweet onions
2 green onions, thinly sliced
3/4 cup packed brown sugar
1/4 cup apple cider vinegar
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 cans (15-1/2 ounces) black-eyed peas, rinsed and drained
(or frozen peas, or fresh peas that have soaked overnight)
Saute onions in the drippings until tender. Stir in brown sugar, vinegar, mustard, garlic powder and salt. Bring to a boil. In a crock pot combine peas with onion mixture and mix well. Cover and cook on high for 3 hours or until heated through.
To make this a heartier dish, add 1 pound cooked hot crumbled sausage.
I like to add a cup of chopped red and green bell peppers when sauteing the onions.
This recipe is shared December 29-January 2, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
