Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dry black-eyed peas |
| \N \N | Ham hock or country ham skin and fat trimmings, total of about 3/4 pound of meat, coarsely chopped |
| 1 \N | Big onion, chopped fine |
| ¼ teaspoon | Ground bay leaf |
| ¾ cup | Rice |
| 1 teaspoon | Salt (up to 2) |
| 1 teaspoon | Black pepper |
Ingredients: serves 8 or 10
Method: Wash and pick over the beans and put in a sauce pan with water to cover and simmer for 45 minutes. In a skillet, put the ham and onions over medium heat until the onions are wilted. When the beans are tender but not yet fully cooked, add remaining ingredients, adding water if necessary and simmer covered for 20 minutes or until both rice and beans are cooked.
Serve hot with ham and greens for a traditional New Year's meal.
Posted to FOODWINE Digest 02 Jan 97 From: Bob Pastorio <pastorio@...> Date: Fri, 3 Jan 1997 09:20:28 -0800