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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Big Mama's Back In the Kitchen by Charlene Johnson Ingredients:
2-1/2 cups dried black-eyed peas |
1 quart water |
1 lb ham, chopped |
3/4 cup finely chopped onion |
1/2 cup finely chopped green onion |
2 tbs chopped jalapeno peppers |
1/4 cup chopped green pepper |
2 tsp creole seasoning |
sugar to taste (optional) |
2 cups hot cooked rice |
Directions:
1. Cover peas with water in a large saucepan. Bring mixture to a rolling boil. Cook over high heat 5 minutes. Remove from heat. Let set 1 1/2- 2 hours. Drain thoroughly.
2. In a heavy pot, bring 1 quart water to a rolling boil. Add ham and cook over high heat 15 minutes. Add drained peas. Cover and simmer 30 minutes. Add onions, peppers, sugar, and seasoning. Cover and simmer until peas are tender, approximately 25 minutes. Stir hot rice into mixture.
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