1 pound of dried black-eyed peas, washed 1 can of beer 1/2 pound of salt pork, cubed 1 small can of Snap E Tom Tomato and Chili Cocktail fresh ground black pepper salt 1 large onion, chopped 1 tablespoon of Worcestershire sauce 1 teaspoon of dry mustard
Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom, black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add sash or two o Tabasco to taste. Never add water. I'd probably halve the Worcestershire sauce as I'm not fond of it.
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