Stove Top Method
1 pound dry black-eyed peas
4 Cups Water
1 tablespoon vegetable oil
2 cups chopped cooked ham or one ham hock
salt and pepper to taste
1 pinch garlic powder
1/2 - 1 onion, diced
1 (14.5 ounce) can whole or stewed tomatoes (pureed)
Sort through your beans for any pebbles or stones. Cover the beans with water you want to make sure there is enough water so they don't dry up. They will need to soak overnight. In the morning drain off the water and discard. Place black-eyed peas in 8 quart pot. Add the 4 cups water to the pot . Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot add oil. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. If using a ham hock remove and add the meat from the ham hock to the pot of beans.
Crock Pot Version:
You can also prepare the beans in you crock pot. Pre soak peas overnight. Drain the water from the peas and place peas in a crock pot. Add the 4 cups water, onions, seasoning, tomatoes, oil and ham. Stir well to mix. Cover and cook on high for 5 hours then turn to low for about 2 hours or until the peas are tender.
Southern Fried Cabbage
3 - 4 slices bacon, cut into thirds
1/4 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 head cabbage, cored and sliced or cubed
1 small onion, chopped
1/2 cup water
1 - pinch white sugar
2 - beef bouillon cubes crushed or granules
Place the bacon and vegetable oil into a large pot over medium heat. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, sugar, salt, pepper, water and crushed bouillon cubes to the pot; cook and stir the cabbage as it cooks. Cook until tender but still crisp. I cooked mine about 10 - 15 minutes on medium heat.
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