Black-Eyed Peas
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A home-kitchen version of black-eyed peas, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 c. dry black-eyed peas
- 6 c. water
- 6 slices bacon, cut up or ham or jowl
- 4 c. water
- 3/4 c. chopped onion
- 1 stalk celery, chopped
- 1 1/2 tsp. salt
- 3/4 tsp. red pepper
- 1 c. long grain rice
Method
Rinse dry peas.
In a large pot, combine peas and 6 cups water. Bring to boiling.
Simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
Drain peas and rinse.
Cook bacon until crisp (or what meat you use).
Drain, reserving 3 tablespoons fat.
Add peas, 4 cups water, onion, celery, salt and pepper.
Reduce heat, simmer 30 minutes.
Add uncooked rice.
Simmer 20 minutes more or until tender.
Makes 8 servings.
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