| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Vegetables | 16 | Servings |
INGREDIENTS
| 1 | lb | Dried black-eyed peas |
| 1 | lg | Onion, peeled and finely chopped |
| 2 | tb | Oil |
| 1 | ts | Garlic salt |
| 1 | ts | Oregano |
| 5 | c | Chicken stock |
| 8 | c | Hot cooked rice |
INSTRUCTIONS
Soak peas overnight with water to cover by 2 inches. Drain peas and set aside. In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30-40 minutes. If made ahead, cover and reheat. For each serving, serve 1/2 cup of peas over 1/2 cup rice. Posted to MC-Recipe Digest V1 #362 Recipe by: Austin American Statesman From: Sherry Zeiss <[email protected]> Date: Wed, 1 Jan 1997 13:20:07 -0600
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”