Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried black-eyed peas
1 lg Onion, peeled and finely
-chopped
2 tb Vegetable oil
1 ts Garlic salt
1 ts Oregano
5 c Chicken stock
8 c Hot cooked rice

Soak peas overnight in water to cover by 2 inches. Drain peas; set
aside.

In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are
tender, about 30 to 40 minutes. If made ahead, cover and reheat. For
each serving, serve 1/2 c peas over 1/2 c rice.

Appeared in the 28 Dec 1994 issue of The Birmingham News.

Browse by categories