Ingredients

• 1 lb. hickory smoked bacon, chopped
• 2-3 bunches green onions, finely chopped
• 6 small cans of fresh shelled black-eyed peas
• 6 cubes of beef bouillon
• Water
• 2 tsp freshly ground black pepper
• Worcestershire sauce, Tabasco and salt to taste (optional)

Directions

• Sauté the bacon until brown and crisp. Add the green onions and sauté. Add the black-eyed peas and 2 to 3 cans of water, along with bouillon cubes and pepper. Bring mixture to a boil, then lower the heat, cover and let simmer for 20 – 30 minutes, enough to allow some of the water to evaporate. Taste and add salt if desired, and/or a dash of Worcestershire sauce or Tabasco.

Photos