| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | 1 | Servings | |
INGREDIENTS
| 2 | c | Dried Black-eyed peas |
| 1/2 | lb | Bacon; in one piece |
| 1 | ts | Salt |
| 1 | c | Long-grained rice |
INSTRUCTIONS
From: The Early American Cookbook, by Hyla O'Connor (1974) Pick over peas. Cover with cold water and let soak overnight. Put bacon in a kettle with 2 quarts of water, bring to a boil, and simmer about 1 hour. Add drained peas and salt and return to a boil. Continue cooking gently for about 30 minutes or until peas are almost tender. Add rice, bring to a boil, and simmer 15 to 20 minutes, or until rice is tender. Remove bacon and reserve. Drain peas and rice and put in a warm oven for a few minutes until rice is fluffy. Slice bacon and serve with the peas and rice, along with hot corn bread and butter. Posted to recipelu-digest Volume 01 Number 503 by AsterBIu <AsterBIu@aol.com> on Jan 12, 1998
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