Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried black-eyed peas |
| 1 large | Onion, peeled and finely chopped |
| 2 tablespoons | Vegetable oil |
| 1 teaspoon | Garlic salt |
| 1 teaspoon | Oregano |
| 5 cups | Chicken stock |
| 8 cups | Hot cooked rice |
Soak peas overnight in water to cover by 2 inches. Drain peas; set aside.
In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat. For each serving, serve ½ c peas over ½ c rice.
Appeared in the 28 Dec 1994 issue of The Birmingham News.