ntil it disintegrates.
add peas and mix well. pour in
Soak the peas overnight.
Cook until tender.
Add the well washed rice, onions, tomatoes and seasoning.
Cook 20 minutes or until rice is tender.
Yield:
8 servings.
mportant to use the dried peas in this recipe for their nutlike flavor
irst if you used soaked dried), 2 quarts water, and 1
Soak the dried peas overnight, then rinse and drain. Place peas in a large
Soak dried peas overnight or longer.
Sautee
op.
Now wash the dried peas and remove all the faulty
Soak the dried beans, dried peas, lentils, etc., in water overnight.
Put dried beans into kettle with water.
Bring to a boil; simmer for 2 1/2 hours with stew meat.
Add tomatoes, onion, celery, potatoes, carrots and seasonings; simmer 1/2 hour longer.
Soak peas 10 to 12 hours.
Cook in same water one hour.
Rinse and squeeze dry the sauerkraut, then chop and cover with water. Bring to a boil.
Add mushrooms and onion and cook for one hour. Add peas and cook for 1/2 hour.
Blend in butter, salt and pepper.
Simmer dried peas or beans in water and chicken stock with Bouquet garni for 2 1/2 to 3 hours in a large pot, covered.
Add can of tomatoes, onions, celery and garlic.
Simmer 1 1/2 hours more, covered.
Add sausage and chicken.
Simmer 30 to 40 minutes. Add wine, parsley and chick peas.
Makes 4 quarts.
Freezes well.
ut through a blender.
Dried Peas: Cover with water about 2
Sort and wash peas.
Place in Dutch oven.
Cover with water. Soak overnight.
Drain peas.
Add pork.
Cover with water.
Cover and cook 45 minutes.
Add all other ingredients except sausage. Cover and cook
1 1/2 hours.
Stir occasionally.
Add sausage. Cook, uncovered, over low heat 45 minutes.
Serve over cooked rice.
Serves 10.
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Place the bacon in a large, deep skillet, and cook over medium heat, stirring occasionally, until evenly browned, about 10 minutes.
Place the dried peas, water, onion, tomatoes, jalapeno pepper, garlic, and chili powder into a slow cooker, and stir to combine. Stir in the bacon and bacon grease, and set the cooker on High. Cook until peas are tender, about 4 hours. Season to taste with salt, and serve.
Wash peas.
Soak in water 2-inches above peas overnight. Brown sausage to crumble.
Add onion and cook until tender.
Then drain.
Drain peas and stir in sausage and other ingredients. Bring to a boil.
Cover and simmer 1 1/2 hours.
Add water if needed.
Rinse the peas well and pick out any foreign objects.
Place in water to soak overnight in a cool place.
Let them simmer in the water they were soaked in, approximately 1 1/2 to 2 hours.
Mix the flour with the butter and add to the peas and let simmer about 10 minutes longer.
Add salt and sugar to taste.
Please Note: * If you wish, you may add a peeled or diced carrot to the peas during the last 1/2 hour of cooking.
No sugar is needed if you add a carrot.
Wash peas.
Boil in 4 cups water for 2 minutes.
Turn off heat. Cover and let sit one hour.
After 1 hour, boil covered until tender.
Soak peas in warm water.
Rinse well.
Cover peas with water. Add salt and pepper.
Add sausage; simmer until tender.
Add red pepper if desired.
Place the soaked peas in a pan, cover with the water, bring to the boil .
Add the remaining ingredients and simmer until the peas are tender.
remove the ham hock, bayleaf and carrot and liquidise.
Correct seasoning.
Croutons:
Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.
he boiling sauce, sprinkle the peas powder by stirring continuously until