| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Appetizers | 16 | Servings |
INGREDIENTS
| 1 | lb | Dried black-eyed peas |
| 1 | lg | Onion, peeled and finely chopped |
| 2 | tb | Vegetable oil |
| 1 | ts | Garlic salt |
| 1 | ts | Oregano |
| 5 | c | Chicken stock |
| 8 | c | Hot cooked rice |
INSTRUCTIONS
Soak peas overnight in water to cover by 2 inches. Drain peas; 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 to 40 minutes. If made ahead, cover and reheat. For each serving, serve 1/2 c peas over 1/2 c rice. Appeared in the 28 Dec 1994 issue of The Birmingham News. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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