| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Garden |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Black-eyed peas,dried |
| 2 |
qt |
Water,more if needed |
| 1 |
|
Ham bone with "trimmings" |
| 3 |
|
Onion,medium,chopped |
| 2 |
|
Bay leaves |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
Wash the beans well in cold water several times, then place in a large,
heavy stew pot and cover with water. Allow to soak overnight. The next
morning (start early - beans like to take their time), pour off the soaking
water, and ham bone, 8 cups of water, onion and seasonings. Put on the back
of the stove and let simmer gently until beans are very tender, usually
about 4 hours. Add more water if needed. Remove and discard ham bone. If
the water looks a bit scant pour in 1-2 cups more. When beans are good and
tender remove about a cupful of the beans and mash well with some of the
bean liquid. (This can be done in a blender, of course.) Return mashed
beans to pot, taste for seasoning, and serve steaming hot over freshly
cooked white rice.
Posted to MM-Recipes Digest V3 #358
From: software_answers@cyberspc.mb.ca (S.Pickell)
Date: Mon, 30 Dec 1996 04:05:29 GMT
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