| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holiday, Texas | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried black-eyed peas |
| 1/4 | lb | Salt pork, diced |
| 1 | md | Green bell pepper, chopped |
| 1 | md | Onion, chopped |
| 1 | c | Uncooked rice |
| 1 | tb | Butter or margarine |
| 1 | pn | Cayenne pepper |
| Salt and pepper, to taste |
INSTRUCTIONS
Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is abosrbed. Serve hot. Posted to EAT-L Digest 26 Dec 96 Recipe by: A Texas Hill Country Cookbook, 1976, p. 338 From: Lou Parris <lbparris@EARTHLINK.NET> Date: Fri, 27 Dec 1996 14:00:17 -0600
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