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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This classic Southern good luck recipe is a must on New Year's Day, but is just as delicious the rest of the year. Make a batch, bake some cornbread, and call it dinner. Ingredients:
2 cups dried black-eyed peas |
1/2 pound salt pork, quartered |
2 cups chopped onion |
1 cup chopped green pepper |
1 bay leaf |
2 1/2 cups water |
1 cup uncooked long-grain rice |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
1/4 teaspoon ground red pepper |
few drops of hot sauce |
Directions:
1. Sort and wash peas; place in a large Dutch oven. Add water 2 inches above peas, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour.
2. Drain peas, and return to Dutch oven; add salt pork and next 3 ingredients. Cover with water; simmer, covered, 1 1/2 to 2 hours or until peas are tender and water has cooked very low. Remove salt pork, if desired.
3. Add 2 1/2 cups water and remaining 5 ingredients to peas. Cover and cook over low heat 20 minutes or until rice is tender. Discard bay leaf before serving.
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