Black-Eyed Peas
| Recipe | 1 lb. | dried black-eyed peas | |
| History | 5 | slices of bacon, cut into pieces | |
| Profile | 2 1/2 c. | onions, finely chopped | |
| Flags | 1 1/2 c. | celery, finely chopped | |
| Symbols | 1 c. | bell pepper, finely chopped | |
| Festivals | 1 Tbsp | tobasco or Louisiana hot sauce | |
| Kaplan | 1 Tbsp | garlic powder | |
| Home | 7 c. | water | |
| General | 2 c. | cooked rice | |
| 1 tsp. | onion powder |
Cook the bacon in a pot until it just starts to become crisp. Add the onions, bell pepper, celery, and 1 tsp. of hot sauce. Cook until the vegetables become tender. Now add the garlic powder, onion powder, and the peas. Stir. When all the juice and the oil is absorbed add the water and another tsp. of hot sauce. Bring to a boil, reduce heat and simmer until the peas are tender. This will take about 2 hours. Salt to taste at the end of the cooking process. Serve over rice or as a side to a main meal.