|1 pounds||Dried black-eyed peas|
|3 pints||Cold water|
|½ pounds||Sliced salt pork or bacon|
|2 tablespoons||Bacon fat or lard|
|2 mediums||Onions; chopped|
|1 cup||Uncooked long grain rice|
|1½ cup||Boiling water|
Cover peas with 3 pints cold water in large kettle. Soak overnight (see note). Add salt pork, Tabasco and salt. Cover and cook over low heat about 30 minutes.
Meanwhile, cook onions in bacon fat until yellow. Add to peas with rice and boiling water. Cook until rice is tender and water is absorbed, about 20-25 minutes, stirring occasionally. Makes about 8 cups (7 or 8 servings).
NOTE: If you forgot to soak the peas overnight, bring to a boil, simmer 2 minutes and let stand 1 hour. This will produce the same result as overnight soaking.
NEWSPAPER ARTICLE, FROM TABASCO TIME INCLUDES SOAKING PEAS
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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