2 (16 oz.) cans black-eyed peas, drained
1 clove garlic, cut in half or crushed
1/2 c. bacon drippings or salad oil
2 med. size green peppers, chopped
2 med. onions, chopped
2 tbsp. vinegar
1 tsp. salt
Black pepper to taste

Heat bacon drippings or salad oil in skillet; add crushed garlic, green pepper and onion. Cook until vegetables are soft. Stir in vinegar, salt, and black pepper. Add drained black-eyed peas; mix well. Heat thoroughly.