Creole Black-Eyed Peas

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Oxmoor House


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6 cups shelled fresh black-eyed peas, cleaned (about 3 pounds unshelled)

1 tablespoon salt, divided

1 tablespoon bacon drippings

1 cup chopped onion

1 cup chopped celery

1 cup chopped green pepper

2 hot red peppers, seeded and chopped

1/3 cup vegetable oil

2 (14 1/2-ounce) cans whole tomatoes, undrained

4 cups sliced okra

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