INGREDIENTS

INSTRUCTIONS

Date: Sun, 14 Apr 1996 09:22:27 -0500
From: Judy Howle <howle@EbiCom.net>
from Epicurious. The URL of the site is http://www.epicurious.com Gourmet
Magazine, February 1995, Jessica B. Harris.
This dish harks back to West Africa, where black-eyed peas, according to
some culinary historians, were eaten prior to European arrival. Certainly
for many African-Americans, black-eyed peas were, and are still, the staff
of life. They turn up with rice in Hoppin' John, the traditional New Year's
dish that has spread from South Carolina to the rest of the South; and they
are often served at other times of the year as a main dish or vegetable.
This is a basic recipe. The black-eyed peas may also be cooked with a ham
bone, a precooked ham hock, or with olive oil instead of bacon fat. This
last sacrifices the traditional smoky taste to contemporary concerns about
cholesterol, but whatever way black-eyed peas are served, they're
delicious.
Black-eyed peas can even be pickled, as in recipe "Pickled Black Eyed
Peas", which also goes by the name of Texas caviar. The dish can be
prepared with either cooked dried black-eyed peas, canned ones, or, if you
are really lucky and live in an area where they can be obtained, with fresh
ones.  May be prepared in 45 minutes or less.
In a bowl combine black-eyed peas with water to cover and let stand
overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2
inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes,
or until peas are tender, and drain well, discarding onion. Serves 8.
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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