| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Creole/caju, Holiday | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dried black-eyed peas, washed |
| 1 | cn | Beer |
| 1/2 | lb | Salt pork, cubed |
| 1 | sm | Can Snap-E Tom |
| Fresh ground black pepper | ||
| Salt | ||
| 1 | lg | Onion, chopped |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustard |
INSTRUCTIONS
Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom, black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add sash or two o Tabasco to taste. Never add water. I'd probably halve the Worcestershire sauce as I'm not fond of it. Posted to EAT-L Digest 28 Dec 96 Recipe by: Talk About Good II, 1979, p. 156 From: Lou Parris <lbparris@EARTHLINK.NET> Date: Sat, 28 Dec 1996 23:29:43 -0600
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