This week’s recipe: Redskins play-off weekend black eyed peas.

Take 20 ounces of rehydrated black eyed peas and rinse them off. Place the peas in a large pot, along with 4 cups of water.

Add 3 chicken bouillon cubes; half of a large onion, cut into quarters; 4 cloves of garlic, minced; 2 bay leaves; 1 tablespoon of Italian seasoning; 2 tablespoons of olive oil; 3 strips of turkey bacon; and salt and pepper to taste.

Bring to a boil and continue to cook on medium high heat for 4-5 minutes. Turn heat to low and simmer covered, stirring periodically and adding water as needed. Continue to simmer for about one hour until the sauce thickens and the black eyed peas are tender.

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