| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Side dish, Side dishes, Southern, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 1/2 |
lb |
Salt pork |
| 2 |
|
Ham Hocks, halved |
| 1/2 |
lb |
Black-eyed peas, dried |
| 1 |
t |
Red pepper flakes |
| 1 1/2 |
c |
Long-grain converted rice |
INSTRUCTIONS
Peel the onion, leaving it whole. Rinse the dried peas, discarding the
withered ones. In a large, heavy saucepan, lightly fry the salt pork,
then add the ham hocks, dried peas, onion and red pepper. Pour in just
enough water to cover, put a lid on the pot and bring to a boil.
Reduce the heat and simmer for 1 1/2 hours, or until the meat has
fallen from the bones. Remove the salt pork and ham hocks from the
peas. There should still be about two cups of liquid in the pot for
the rice to absorb. Stir in the rice and cover. Remove the meat from
the ham hocks and chop it into small pieces. Place the meat back into
the pot, cover, and simmer over low heat for about 30 minutes, until
the peas and rice are tender. Serve immediately. Serves 6-8. Typed by
Carolyn Cloe Recipe by: Daisy Redman Posted to MC-Recipe Digest V1
#530 by robin carr <robin@hemi.com> on Mar 21, 1997
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