Smoked Black-Eyed Peas
- 4lbs. fresh black-eyed peas
- 1 large onion, diced
- 8oz bacon
- 3oz garlic
- 2 tbsp Ben's Heffer Dust
- 2 qt water
- Place a stock pot onto the recteq at 400°F.
- Sauté onions in stock pot until translucent (about 6-8 minutes).
- Add bacon and garlic and sauté for 15 minutes, letting the bacon fat render.
- Add water/stock, black-eyed peas, and Ben's Heffer Dust to taste, and allow to cook for 60 minutes.