Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let stand 30 minutes; drain and set aside. Sort and wash dried black-eyed peas; place in a large Dutch oven. Add 5-1/2 cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Heat oil in a small skillet over medium heat. Add 1-1/3 cups onion and garlic; saute 5 minutes or until tender. Remove from heat, and add to peas. Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in ham, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup pea mixture and 1 tablespoon onion mixture). NOTES : Serve with onion mixture. Posted to MC-Recipe Digest V1 #357 Recipe by: Cooking Light, Jan/Feb 1993, page 55 From: Terry Pogue <tpogue@idsonline.com> Date: Sat, 28 Dec 1996 15:49:41 -465800
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