Ingredients:

• 32oz black-eyed peas, dry
• 2 cups carrots, diced
• 2 cups onion, diced
• 2 cups celery, diced
• 2 cups green bell pepper, diced
• 1/2lb. country ham, chopped
• 8oz butter
• 96oz chicken stock
• 1/4 cup Ben's HEFFER Dust

Instructions

• Pre-heat recteq to 400℉.
• Soak black-eyed peas in water overnight.
• Combine all ingredients in a metal baking dish, cook for 90 minutes until the peas are tender.