Yield: 16 Servings
|1 pounds||Dried black-eyed peas|
|1 large||Onion, peeled and finely chopped|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Garlic salt|
|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.