05 November, 2012

Black-eyed Peas

My Black-eyed Peas
Makes 10 (1/2 cup) servings
1 (1-LB) bag dried black-eyed peas
2-QTS water
1 onion, studded with cloves and quartered
1/2 green pepper, chopped
2 ribs celery, each cut into 3-inch pieces
2 carrots, each cut into 3-inch pieces
Ham bone
Bay leaves
Salt and pepper to taste

Notes:

Directions
Remove and discard any stones or dirt from the peas. Rinse the peas; soak overnight in fresh, cold water to cover by several inches.

Drain and put peas in a large pot containing at least 2-QTS water; add remaining ingredients. Cook until peas are tender enough to mash easily, about 2 hours; while cooking, add water as needed.

Adapts River Road Recipes (Baton Rouge: The Junior League of Baton Rouge, Inc, 1959), 52.

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