Yield: 8 Servings
|1 cup||Dried black eyed peas|
|1 medium||Onion; diced|
|1 \N||Ham hock -or-|
|2 ounces||Salt pork; diced|
|1 cup||Raw long grain rice|
This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979 edition.
Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1¼ hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas.
Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread.
Makes 8 servings.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .