| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black eyed peas |
| 1 |
|
Ham hock |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Water |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Soak peas overnight in refrigerator. Place meat in saucepan with water. Add
onion. Cover over low heat about one (1) hour. Drain peas and add to meat.
Add more water if necessary. Continue cooking about one hour. Season to
taste. To serve, cut meat into bite size pieces. Delicious with southern
cornbread.
SOAK OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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