| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holiday, Southern | 8 | Servings | |
INGREDIENTS
| 1/4 | lb | Bacon or salt pork |
| 6 | c | Cold water |
| 1 | c | Dried black-eyed peas |
| 1 | c | Uncooked rice |
| 1/2 | ts | Salt, optional |
| 1/4 | ts | Pepp |
INSTRUCTIONS
Put the bacon or salt pork into a large saucepan. Add the water and bring to boiling. Reduce heat, cover, and simmer 45 minutes. Meanwhile, sort and thoroughly wash the peas. Add gradually to bacon and water so boiling will not stop. Cover pan and simmer about 1-1/2 hours, or until peas are almost tender, stirring occasionally. Gradually add the remaining ingredients so boiling will not stop. Cover and simmer about 30 minutes, stirring occasionally, or until a kernel of rice is soft when pressed between fingers. If necessary, ad more boiling water during cooking. Remove bacon and drain pea-rice mixture thoroughly in a colander or sieve. Cover colander with a clean cloth; set over hot water until ready to serve. Slice the bacon and keep warm. To serve, turn the pea-rice mixture into a warm serving bowl and garnish with parsley. Accompany with the sliced bacon. NOTES : From the cookbook: "Originally a native of South Carolina and now relished throughout the South, this blackeyed pea and rice mixture is a traditional Carolina New Year's Day good luck dish. "Eat peas on New Year's Day to have plenty of everything the rest of the year." There are those who think it was named for a Charleston hotel waiter who served it to his fashionable customers." Lou Parris, 12/96 Posted to EAT-L Digest 26 Dec 96 Recipe by: Finest Old Southern Recipes, 1972, p. 31 From: Lou Parris <lbparris@EARTHLINK.NET> Date: Fri, 27 Dec 1996 14:00:17 -0600
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