| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas |
| 3 |
pt |
Cold water |
| 1/2 |
lb |
Sliced salt pork or bacon |
| 1 |
ts |
Tabasco |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Bacon fat or lard |
| 2 |
md |
Onions; chopped |
| 1 |
c |
Uncooked long grain rice |
| 1 1/2 |
c |
Boiling water |
INSTRUCTIONS
Cover peas with 3 pints cold water in large kettle. Soak overnight (see
note). Add salt pork, Tabasco and salt. Cover and cook over low heat about
30 minutes.
Meanwhile, cook onions in bacon fat until yellow. Add to peas with rice
and boiling water. Cook until rice is tender and water is absorbed, about
20-25 minutes, stirring occasionally. Makes about 8 cups (7 or 8 servings).
NOTE: If you forgot to soak the peas overnight, bring to a boil, simmer 2
minutes and let stand 1 hour. This will produce the same result as
overnight soaking.
NEWSPAPER ARTICLE, FROM TABASCO
TIME INCLUDES SOAKING PEAS
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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