| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Southern, Low country |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Small dried peas such as cowpeas or black-eyes |
| 6 |
c |
Water |
| 1 |
|
Dried hot pepper (opt) |
| 1 |
|
Smoked ham hock |
| 1 |
md |
Onion, chopped (~3/4 cup) |
| 1 |
c |
Long-grain white rice |
INSTRUCTIONS
Wash and sort the peas. Place them in a saucepan, add the water, and
discard any peas that float. Gently boil the peas with the pepper, ham
hock and onion, uncovered, until tender but not mushy - about 1 1/2
hours - or until 2 cups of liquid remain. Add the rice to the pot,
cover, and simmer for about 30 minutes, never lifting the lid.
Remove from the heat and allow to steam, still covered, for another 10
minutes. Remove the cover, fluff with a fork, and serve immediately.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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