| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Rice, Pork, Holiday |
10 |
Servings |
INGREDIENTS
| 4 |
|
Bacon strips |
| 1/4 |
c |
Onion, diced |
| 1/2 |
|
Bell pepper, diced |
| 1/2 |
|
Red bell pepper, diced |
| 2 |
c |
FRESH Blackeyed peas or purple hull peas OR- |
| 2 |
pk |
(10 oz) frozen blackeyed peas |
| 1/2 |
c |
Uncooked white rice |
| 2 |
c |
Water |
|
|
Salt & pepper, to taste |
|
|
Louisiana Hot Sauce |
INSTRUCTIONS
Dice bacon. brown in dutch oven with onion and pepeprs, until bacon is
crisp and vegetables are soft. Add peas and rice. then water. Cover and
simmer over very low heat about 20 minutes, until the rice is tender. Salt
& pepper to taste. Add a dash of hot sauce (to taste).
This recipe came to America from Africa though the slave trade. It is now
the traditional dish served by most Southerners on New Year's Day. It is
reported to bring good luck.
Recipe fron the collection of Joan Mershon
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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