| 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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