BLACK-EYED PEAS AND LIMA BEANS

8 OZ BACON, CUT INTO 1/8 INCH PIECES

1 SMALL RED BELL PEPPER, FINELY CHOPPED

1/2 CUP CELERY, FINELY CHOPPED

1 CUP ONIONS, FINELY CHOPPED 

1-10 OUNCE FROZEN LIMA BEANS

2-10 OZ. PACKAGES BLACK-EYED PEAS

1/2 CUP SALT PORK, CUBED

1 CUP CHICKEN BROTH

RED PEPPER FLAKES

SALT AND PEPPER

2 TEASPOONS RED WINE VINEGAR

DIRECTIONS:

IN A SAUCEPAN, SAUTÉ SALT PORK TO RENDER GREASE.

AND ABOUT TWO CUPS OF WATER, SALT, PEPPER, AND PEPPER FLAKES.

           BRING TO A BOIL, AND BLACK-EYED PEAS AND COOK UNTIL PEAS ARE TENDER.

SAUTÉ THE BACON UNTIL BROWN.

DRAIN AND RESERVE.

SAUTÉ VEGETABLES IN BACON GREASE UNTIL SOFT- ABOUT 10 MINUTES.

               ADD LIMA BEANS, COOKED BLACK-EYED PEAS, VINEGAR, BROTH AND SEASONING.

LOWER HEAT AND SIMMER COVERED FOR 30 MINUTES

TO ALLOW FLAVORS TO MINGLE.

JUST BEFORE SERVING, STIR THE BACON INTO THE BEAN MIXTURE.

NOTE: I ADD THE BLACK-EYED PEA LIQUID.