1 lb. black-eyed peas, picked over
2 tbsp. rendered bacon fat
1 small onion, peeled
In a bowl combine black-eyed peas with water to cover and let stand overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
Gourmet, February 1995