Yield: 6 Servings
|1 pounds||Dry black-eyed peas|
|¼ pounds||Salt pork|
|1||Onion; studded with:|
|2||Cloves -whole cloves|
|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
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, .