Black-Eyed Peas

Hazel Smith's Hot Dish Recipe of the Week

Black-Eyed Peas

For New Year's Day.

1 pound dry black-eyed peas


Fist-sized salt pork

Grade peas, carefully removing inferior peas. Place peas in a large saucepan. Cover with water -- an inch over peas. Allow to soak overnight.

Drain water off peas using colander. Rinse peas and pan with clear water. Place peas back in pan. Cover with water an inch above peas. Add salt pork. Cook on medium until peas begin to boil. Reduce heat. Allow to cook slowly for a couple of hours. Taste to see if more salt is needed. (Probably not because of the salt pork.)

This is the easiest and best way to cook this delicious dish.

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