Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Dry black-eyed peas |
¼ pounds | Salt pork |
1 \N | Onion; studded with: |
2 \N | Cloves -whole cloves |
\N \N | Salt and pepper to taste |
2 tablespoons | Grated lemon rind |
The day before, place peas in a bowl, add salt pork; add water to cover to depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork and put both in a large pot with 8 cups water. Add onion, salt and pepper and bring to a boil. Simmer 2 hours or until peas are tender. If necessary, add more water as peas cook to keep from burning. When ready to serve, stir in lemon rind. About 6-8 servings. A ham bone may be cooked with peas in place of the salt pork.
ST. JOHNS KITCHEN
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .