| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Holiday, Southern |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bacon or salt pork |
| 6 |
c |
Cold water |
| 1 |
c |
Dried black-eyed peas |
| 1 |
c |
Uncooked rice |
| 1/2 |
ts |
Salt, optional |
| 1/4 |
ts |
Pepp |
INSTRUCTIONS
Put the bacon or salt pork into a large saucepan. Add the water and bring
to boiling. Reduce heat, cover, and simmer 45 minutes. Meanwhile, sort and
thoroughly wash the peas. Add gradually to bacon and water so boiling will
not stop. Cover pan and simmer about 1-1/2 hours, or until peas are almost
tender, stirring occasionally. Gradually add the remaining ingredients so
boiling will not stop. Cover and simmer about 30 minutes, stirring
occasionally, or until a kernel of rice is soft when pressed between
fingers. If necessary, ad more boiling water during cooking. Remove bacon
and drain pea-rice mixture thoroughly in a colander or sieve. Cover
colander with a clean cloth; set over hot water until ready to serve. Slice
the bacon and keep warm. To serve, turn the pea-rice mixture into a warm
serving bowl and garnish with parsley. Accompany with the sliced bacon.
NOTES : From the cookbook: "Originally a native of South Carolina and now
relished throughout the South, this blackeyed pea and rice mixture is a
traditional Carolina New Year's Day good luck dish. "Eat peas on New
Year's Day to have plenty of everything the rest of the year." There are
those who think it was named for a Charleston hotel waiter who served it to
his fashionable customers." Lou Parris, 12/96
Posted to EAT-L Digest 26 Dec 96
Recipe by: Finest Old Southern Recipes, 1972, p. 31
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Fri, 27 Dec 1996 14:00:17 -0600
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