Baked Blackeye Peas
- 1 lb. dried blackeye peas
- 2/3 cup Steen's cane syrup
- 1/2 cup dark brown sugar
- 4 whole cloves
- 2 Tbs. Pickapeppa or Tabasco New Orleans steak sauce
- 1/2 cup chopped onion
- 1/2 tsp. summer savory
- 1 tsp. salt
- 2 Tbs. Creole mustard
- 1/2 pound lean bacon, cut into squares
Sort through the beans to remove bad ones and dirt, then rinse well. Put them into a pot with enough water to cover them about four inches deep, and bring to a light boil. Boil for one hour.
Drain the beans well and put them into a baking dish with all the other ingredients. Mix well.
Preheat the oven to 350 degrees and bring two cups of water to a boil. Top the beans with just enough boiling water to just barely cover them.
Put the baking dish into the preheated oven and bake for three hours. Check it every hour, stirring and adding a little more water if the beans seems to be getting dry.