6 slices bacon, cut into 1/2 inch pieces
2 cloves garlic, minced
1 onion, minced
6 green onions, minced
1/4 tsp. Tabasco sauce
1/4 tsp. salt and pepper
1 lb. dried black-eyed peas

Fry bacon in a large heavy skillet until crisp. Drain bacon on paper towels. Reheat drippings and saute garlic, onion, and green onion until tender, stirring often. Transfer vegetables and drippings to a large saucepan. Add bacon and remaining ingredients; cover beans with boiling water. Bring mixture to boil; reduce heat to simmer. Cover and cook for 2 hours, stirring occasionally. Add more water as needed until beans are cooked and all water is absorbed.