| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kentucky |
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry black-eyed peas |
| 1/4 |
lb |
Salt pork, diced fine |
| 1 |
lg |
Onion, coarsely chopped |
| 1 |
|
Clove garlic, mashed and chopped |
| 1/2 |
lb |
Country ham, in 1/4 inch cubes |
| 1/4 |
ts |
Red pepper flakes |
| 2 |
c |
Rice cooked according to package recipe |
INSTRUCTIONS
Ingredients: serves 8 or 10
Method: Wash and pick over the beans and put in a sauce pan with water to
cover and simmer for 45 minutes. In a skillet, put the salt pork, onions
and garlic over low-medium heat until the onions are wilted. Combine
remaining ingredients except rice and add to beans, adding water if
necessary to just barely cover the beans and simmer, covered for another
hour or so. Stir occasionally. Cook rice separately, spoon onto a sizeable
platter and surround with beans. Serve hot with ham and greens. A few
variations that could be done with either method: add 2 teaspoons sugar to
the water (Florida); add a cup of stewed tomatoes to the pot (Tennessee);
use some bacon as part of the pork requirement (Kentucky). And above all
remember this one salient fact. There's no other food I can think of that
is supposed to bring luck. I wonder if the more you eat, the luckier you
get?
Posted to FOODWINE Digest 02 Jan 97
From: Bob Pastorio <pastorio@RICA.NET>
Date: Fri, 3 Jan 1997 09:20:28 -0800
A Message from our Provider:
“Many folks want to serve God, but only as advisers”