One Pound Black Eyed Peas
1 Fat Green Bell Pepper
1 Pound (boneless) pork roast
1 fat jalapeno
1 real fair sized yellow onion
Carrots (optinoal)
Rinse Black Eyed Peas thoroughly in cold water and strain. Pour black eyed peas into eight cups of water. Turn on high, bring to boil. In the process, dice one fat green bell pepper. Add chopped green bell pepper to boiling peas. Reduce heat to medium. Add one boneless pork roast to pot. Slice and dice one big fat jalapeno pepper. Toss into mix. While simmering make sure to enjoy a coors light. Slice and dice one real fair sized yellow onion. Toss into batch. Have another coors light because your eyes are burning. Bring back to boil. Boil about half an hour, stirring occasionally. Reduce heat to medium, stirring occasionally. Add a little water if need be. Reduce heat to low. Cook two hours, then remove from heat. Four hours and a few beers later, bring back to boil, reduce heat to medium, stir occasionally for two more hours. Reduce heat to low and have another beer. Keep on low for an hour then remove from heat.
The next day after your breakfast beers, heat up to medium. Cook while occasionally stirring for two hours. Remove from heat. Two hours and a few beers later you are ready for some good grubbing. Season to taste, Steve recommends Sea Salt and Pepper along with a couple dashes of tabasco Sauce. Best served with Coors Light.
Fresh chopped carrots in Steve's Black Eye Mush are a real treat. Sometime Steve adds brussel sprouts to mush.
