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Spicy Black-eyed Peas
1 lb. dried black-eyed peas
1/2 lb. bacon, chopped
1/4 cup bacon drippings
4 cup water
1 large onion, diced
1 can (16 oz.) tomatoes, crushed*
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
Wash and pick over peas. In large pot or Dutch oven, combine peas and water and bring to a boil; reduce heat and cook on low heat, covered, for 30 minutes. Add all other ingredients and simmer, covered, about 1 hour or until peas are tender.
Chef's Note: *You get better tomatoes if you use canned whole tomatoes and crush them yourself than if you buy the crushed tomatoes
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
J.R.R. Tolkien
Frisee, also called curly endive, is a variety of chicory which is frequently used in mesclun (a mixture of baby greens). The attractive pale green leaves are narrow and curly with a frizzy appearance and a slightly bitter taste. This is another one of those foods with confusing differences between British and American names. In Britain it is called 'endive' and in America 'chicory' or ‘curly endive’ - to add to the confusion, in France it is 'chicoree frisee' - curly chicory.
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