| 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 | T | 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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