Pink Eyed Peas for L.A. Caviar

I'm beginning to get my cooking going for the weekend when my friends arrive. I'm planning a picnic on the beach and want to get some goodies made and put in the fridge. Today, I'm cooking pink eyed peas for my L.A. (Lower Alabama) Caviar. I found a recipe from LuLu's which is the best I have tasted. Serve it with chips or crackers and you can truly make a meal of it. Yum.

Peas

• 2 1/2 pounds fresh black-eyed or pink-eyed peas, shelled (3 cups)

• 3 cups water
• 1 beef bouillon cube
• 1 small onion, chopped
• 1 T bacon drippings
• 2 slices salt pork
• Dash of salt
• Ground pepper

Cook 1 1/2 hours until tender.




Lucy Buffet's L.A. Caviar

• 3 (15 ounce) cans black-eyed peas, rinsed and drained (I used fresh pink eyes)
• 1/4 C chopped red onions
• 3 T chopped green bell peppers
• 3 T chopped red bell peppers
• 3 T chopped yellow bell peppers
• 1/2 C quartered cherry tomatoes
• 1/4 C chopped parsley
• 1/4 C balsamic vinegar
• 1/4 C olive oil
• 2 T granulated sugar
• salt and pepper

It's nice having a kitchen again. The house is smelling good. I'm jamming on some Barry White and I feel like I'm dancing in tall cotton. grin. All I need is my loved ones surrounding me.