1 lb Black-eyed peas
1 tb Salt
1    Garlic clove; halved
1/2 c  Bacon drippings; or veg. oil
3    Garlic cloves; crushed
3    Green peppers; chopped
3    Onions; chopped
2    Bay leaves
3 tb Vinegar
1 ts Salt
Black pepper; to taste

Pick over peas; wash thoroughly. Place in a heavy saucepan and cover
with water; soak overnight.
Drain peas, and place in a heavy saucepan; cover with fresh boiling
water. Add 1 T. salt and garlic halves; cover and simmer 3 hours, adding
boiling water as needed. Just before serving, heat bacon drippings in
skillet; add crushed garlic, green pepper, onion, and bay leaves. Cook
until vegetables are soft. Stir in vinegar, 1 t. salt and black pepper.
Spoon into cooked peas; mix well.