Name: Fresh Black-Eyed Peas
Ingredients: 1 lb Dry black-eyed peas; 1/4 lb Salt pork; 1 Onion; studded with:; 2 Cloves -whole cloves; Salt and pepper to taste; 2 tb Grated lemon rind

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Dan Phillips

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetable	6	Servings

INGREDIENTS

1	lb	Dry black-eyed peas
1/4	lb	Salt pork
1		Onion; studded with:
2		Cloves -whole cloves
		Salt and pepper to taste
2	tb	Grated lemon rind

INSTRUCTIONS

The day before, place peas in a bowl, add salt pork; add water to cover to
depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork
and put both in a large pot with 8 cups water. Add onion, salt and pepper
and bring to a boil. Simmer 2 hours or until peas are tender. If necessary,
add more water as peas cook to keep from burning. When ready to serve, stir
in lemon rind. About 6-8 servings. A ham bone may be cooked with peas in
place of the salt pork.
ST. JOHNS KITCHEN
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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