Fresh Black-Eyed Peas
- 1 lbs Dry black-eyed peas
- 1/4 lbs Salt pork
- 1 Onion; studded with:
- 2 Cloves - whole cloves
- Salt and pepper to taste
- 2 Tbsp Grated lemon rind
The day before, place peas in a bowl, add salt pork; add water to cover to depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork and put both in a large pot with 8 cups water.
Add onion, salt and pepper and bring to a boil. Simmer 2 hours or until peas are tender. If necessary, add more water as peas cook to keep from burning. When ready to serve, stir in lemon rind.
A ham bone may be cooked with peas in place of the salt pork.Servings: 6 to 8
Source: From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn.
Submitted by: Recipe Group Member
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