91. GINGERED BLACK-EYED PEAS with BACON

serves four


2 cups dried black-eyed peas, rinsed, and soaked
1/2 cup finely chopped onion
6 slices bacon, diced
1 teaspoon dry mustard
salt
freshly ground black pepper
1/4 cup chopped crystallized ginger
3/4 cup honey

Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them juicy if necessary.
Preheat oven to 325°.

In a heavy skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.


courtesy of: Diana Rattray, Mississippi