Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Ingredients: ½ - ¼ 1 - ½ pound dry blackeye peas water to cover peas pound sliced bacon or ham bone salt & pepper to taste cup chopped onions Directions: Soak dried blackeye peas in water overnight in large saucepan. The next morning, cook peas over medium heat (slow boil) until tender. After about one hour of cooking, add bacon or ham and salt and pepper, and continue to slow boil for at least 30 minutes or until peas are tender. (You may need to add a dab more of water as you cook.) Just before serving, add finely chopped onions. Serves 4.

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