| 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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