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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Tom Doss
  • 2 cups cooked black eyed peas
  • 1 cup diced tomatoes
  • 1/2 cup chopped green onions
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 cup diced bacon
  • 1/4 cup sweet onion
  • 3 TBS diced shallots
  • 2 cloves garlic, minced
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp. thyme
  • 1/2 tsp. crushed red pepper
Combine the black eyed peas, tomatoes, green onions, salt and pepper in a bowl, set aside.
Fry the bacon in a pan over medium heat. Remove bacon from pan and dice; set aside. In the bacon grease, sauté the sweet onion, shallots and garlic until translucent, about 5 minutes. Add the olive oil, vinegar, thyme and red pepper and cook for 2-3 minutes. Pour the sauce mixture over the vegetable mixture, add the cooked bacon and mix thoroughly. May be served warm or cold.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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