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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From my collection of handwritten recipes 1960's. Note: Does not include overnight soaking time. Ingredients:
1 1/4 cups dry black-eyed peas |
4 cups water |
1 1/2 cups chopped onions |
1/2 teaspoon pepper |
1/4 teaspoon crushed dried red pepper |
1 large garlic clove, minced |
1 bay leaf |
8 ounces salt pork, rinsed and cut in 12 pieces |
1 cup long-grain rice, cooked (3 cups) |
Directions:
1. Rinse peas. In 3 quart saucepan, add peas to the 4 cups water and let soak overnight. Add onion, pepper, red pepper, garlic, and bay leaf. Bring to boiling; cover and simmer 1 hour, stirring once or twice. Stir in salt pork and simmer, uncovered, 50-60 minutes more or until tender, stirring frequently. Remove salt pork and bay leaf; mash the pea mixture slightly. Season to taste with additional salt, if desired. Serve with hot rice.
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