| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried black-eyed peas |
| 1/2 |
lb |
Bacon |
| 2 |
qt |
Water |
| 1 |
c |
Uncooked rice |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 2 |
ts |
Butter |
| 1/2 |
ts |
Italian seasoning; (up to 1) |
| 1 |
ts |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Sort and wash peas; place in heavy saucepan. Cover with water and bring to
a boil; cook 2 min. Remove from heat; cover and let soak 1 hour. Drain.
Combine ham & 2 qts water in large Dutch oven; bring to a boil. Reduce
heat; cover and simmer 15 min. Add peas; bring to a boil. Reduce heat;
cover and simmer 45 min. Add remaining ingredients; bring to a boil. Reduce
heat; cover and simmer an additional 30 min. or until peas are done. Remove
ham; cut into small pieces. Stir ham into pea mixture. 10-12 servings.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Dec 2, 1997
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