|
|
| Ingredients: |
6 cups water
1 pound dried black eyed peas, rinsed
1 cup cubed salt pork
1 large green bell pepper, chopped
1 large onion, chopped
1 clove garlic, minced |
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1 can (6 oz.) tomato paste
1 teaspoon chili powder
2 cups uncooked rice
1-2 cups your favorite salsa*
Salt and pepper to taste
*Optional |
| Cooking
Instructions: |
In a large saucepan, combine water and black eyed peas. Bring to boil. Reduce heat. Cover and cook until almost tender, about one hour. (You can substitute canned peas to speed this up.)
In medium skillet, brown salt pork on medium heat. (You can substitute bacon here.) Add green pepper, onion, garlic, cumin and thyme. Stir and cook until browned. Add tomato paste and chili powder. Stir to combine. Pour into beans and add rice. Add enough water to cover by an inch. Cover and bring to a boil. Reduce your heat and simmer for about 30 minutes. Add salt and pepper to taste. |
| Serving
Suggestions: |
| Serves well with corn bread, especially the cheddar variety. You can pour it over your bread, as many do in the South, or have it on the side. If you're not a Salsa fan, you might find a little Texas Pete added to your individual dish helps it along. |
| Additional
Comments: |
| To make this more kid friendly, you might serve the rice and corn bread separately. |
| Origin of this recipe: |
| I'm not sure where this dish originated, but my maternal grandmother and mother served it every New Year's Day. It's a Southern thang that's supposed to bring good luck if eaten on that day. My wife tolerates it once a year. |
|
Quick Facts about the person who submitted this recipe:
|
|
Just a good ol' Southern boy who watched grandma cookin'. |
|
|
