Fresh black-eyed peas

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.



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, .

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