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Black-Eyed Peas

2 lb. dried black-eyed peas, rinsed
6 oz. salt pork, diced
1 large yellow onion, finely chopped
2 tbsp Worcestershire
2 tsp Tabasco
1/2 tsp. black pepper

Bring peas and 8 cups cold water to boil in a stockpot and boil for one minute. Turn off heat and allow to cool for one hour, then drain peas and return to stockpot. Add the rest of the ingredients plus 8 fresh cups of cold water and simmer gently for 3-4 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

Fine accompaniment to a nice pork roast and some cooked-to-death greens; even better the next day. For more dishes like this and someone to cook them for you, contact ChowForNow in the Twin Cities area, 651.224.4491. Travel is possible. Good food is universal.

Black-eyed peas or cowpeas - enough of regionalities!
Wherever you are, you're bound to please
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