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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This is a traditional dish in the Southern U.S. It's supposed to bring prosperity and good luck to eat it on New Year's Day. This version is based on the one in the 1975 edition of Joy of Cooking, but I've tweaked it a little bit. Ingredients:
1 1/4 cups dried black-eyed peas |
4 cups water |
1 1/2 cups chopped onions |
3 cloves minced garlic |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1 bay leaf |
8 ounces coarsely chopped salt pork |
tabasco sauce |
1 cup uncooked white rice |
Directions:
1. Boil the black-eyed peas for two minutes, then remove from heat and set aside for 1 hour.
2. Add the onion, garlic, black pepper, crushed red pepper, and bay leaf.
3. Bring to a boil, cover, and simmer 1 hour, stirring occasionally.
4. Stir in the salt pork and simmer 1 more hour, uncovered, stirring frequently.
5. Meanwhile, prepare the rice as directed on the package.
6. Remove the salt pork and the bay leaf from the beans.
7. Stir in Tabasco sauce.
8. Serve over rice.
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