| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Creole/caju, Holiday |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas, washed |
| 1 |
cn |
Beer |
| 1/2 |
lb |
Salt pork, cubed |
| 1 |
sm |
Can Snap-E Tom |
|
|
Fresh ground black pepper |
|
|
Salt |
| 1 |
lg |
Onion, chopped |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dry mustard |
INSTRUCTIONS
Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom, black
pepper, salt, chopped onion, Worcestershire and dry mustard. Cook over low
heat covered for 1-1/2 hours. Keep adding beer as needed. Add sash or two o
Tabasco to taste. Never add water. I'd probably halve the Worcestershire
sauce as I'm not fond of it.
Posted to EAT-L Digest 28 Dec 96
Recipe by: Talk About Good II, 1979, p. 156
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Sat, 28 Dec 1996 23:29:43 -0600
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