Recipe of the Week
Courtesy of
Alice Brantley Yeager

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3-4 strips of cured, sliced bacon
1 qt. shelled and washed butterpeas
1 medium onion, coarsely chopped
1 medium bell pepper, coarsely chopped
1/2 tsp. salt (optional)
1/8 tsp. black OR cayenne pepper


Fry bacon until done but not crisp. Save drippings and cut bacon into small pieces. Put butterpeas in a saucepan with enough water to cover them well. Add rest of ingredients plus about 3 Tbsp. of the bacon drippings. Cover saucepan, bring contents to a boil and then simmer about 20 minutes or until butterpeas are tender. Serves 3-4 persons depending on other side dishes.

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