- 1 tablespoon vegetable oil
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1 cup minced celery
- 1 tablespoon sugar
- 1 bay leaf
- 1 can (15 ounces) black-eyed peas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- In a skillet, heat oil over medium-high. Saute green pepper, onion and celery. Add sugar, bay leaf, peas, tomatoes, half the tomato liquid, salt and pepper. Reduce heat and simmer 15 minutes. Remove to a bowl and sprinkle with bacon. Serve hot or at room temperature. Yield: 6 servings.
Originally published as Picnic Peas in Country June/July 1992, p49
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Reviewed Dec. 17, 2009
"This is a long-time favorite in my family and not just for picnics! We like it at room temperature best."