[CnD] soulful black eye peas

[Joseph Jammer]

                  SOULFUL BLACK EYED PEAS 

    

                  2 ½ c. dried black eyed peas

                  3 to 4 neck bones or 3 to 4 ham hocks (with meat on them)

                  1 to 2 strips bacon, fried but not crispy and chopped

                  1/2 c. chopped onion

                  1 lb. Polish or German sausage, sliced thin

                  3 garlic cloves, minced

                  ¼ tsp. of seasoned meat tenderizer

                  1 ½ tbsp. sugar

                  1 ½ tbsp. Lawry’s seasoning salt

                  1 pkg Goya Sazon con culantro & achiote

                  1 tsp. crushed red pepper

                  a few dashes Tabasco sauce

                  Wash black eyed peas and soak over night. Wash neck bones
and 

                  par-boil. Drain black eyed peas and place all remaining 

                  ingredients in a deep pot and cover with water. Cook and
cover 

                  with slight vent on medium high for 1 1/2 to 2 1/2 hours 

                  adding sausage in last hour, or until meat and peas are
very 

                  tender.

                  Add salt and pepper to taste. Serve over buttered white
rice 

                  or dirty rice and sprinkle bacon pieces on top with side
of 

                  cornbread for dipping.

                  Serves approximately 6.

  

_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark