Black Eyed Peas
1 Lb. Dried Black Eyed Peas
6 C Water
4 Cubes Chicken Bouillon
½ Lb. Bacon
¼ C Butter
1 L Yellow Onion Chopped
½ Lb. Cooked Ham Cubed
2 tsp Igotchu Vegetable Greens seasoning
In colander rinse and sort beans. In large bowl, cover with cool water for 8 hours or overnight. Pour water into large stock pot. Add bouillon cubes and bring to boil over medium high heat, stirring occasionally to dissolve bouillon. Stir in cleaned beans and reduce heat to bring to a simmer. Place bacon in large skillet and fry over medium high heat, turning occasionally. Evenly brown bacon by turning and adjusting in skillet. Drain bacon on paper towel. Crumble bacon when cooled and set aside. Add butter to bacon grease when hot add onions until they begin to brown and cook for 10 minutes while stirring. Add onions, cooking fat and crumbled bacon to beans and stir. Add ham and Igotchu vegetable greens seasoning, stir turning heat to simmer. Simmer for 4 to 6 hours while stirring every hour
