Black-Eyed Peas are an inexpedsive food that have been traditionally dressed up inexpensively with bacon and that can also be dressed up inexpensively even with expensive Artesian Prosciutto. For those of you who choose to be vegetarians you can still make this traditional dish vegetarian friendly while still keeping a bit of traditional flare that has made them a staple and a comfort food for many years.

Ingredients for Artesian Prosciutto Black-Eyed Peas and its Vegetarian Alternative

1 Dutch Oven Cast Iron Preferred (Aluminum and Non-stick have toxic off-gassing)

1 Tbsp Fair Trade Organic Cane Sugar

1 16 oz Package of Organic Dried Black-Eyed Peas

1 Tbsp White Wine Vinegar

6 Cups Water

1/4 tsp Freshly Ground Black Pepper

2 Cloves Organic Garlic Finely Minced

1 Tbsp Freshly Ground Sea Salt

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The Prosciutto Inclusion or Alternatives

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4 slices Fair Trade or Locally Produced Artesian Prosciutto

or

4 slices Soy Bacon Substitute

or

1 Half Soy Italian Sausage Substitute Finely Minced (approximately an ¼ Cup)

(this will give a spicy taste instead of the more traditional bacony taste.)

or

A Few Drops of Hickory, Apple-wood, or Other Flavorings Associated With

The Curing of Bacons.

Or

Omit Altogether

How to Prepare Artesian Prosciutto Black-Eyed Peas and its Vegetarian Alternative

I suggest that you listen to the music of The Handsome Family while you prepare this dish.

Throughly wash and drain peas and place in the dutch oven covering with water approximately 2 inches above peas and let it soak for 8 hours then drain. Return peas to the dutch oven and add 6 cups water along with the remaining ingredients. Bring to a boil the entire mix to a boil, then cover and reduce heat. Allow the mixture to simmer approximately 1 1/2 hours.

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