1 pound dried black-eyed or field peas
3 bacon slices, chopped
8 ounces onions, chopped
chicken stock, as needed
2 cups long-grain rice
salt and pepper, to taste
Servings: 12
1. Rinse, sort and soak the peas. Cook until tender, according to the procedures found on page XX. Drain the peas, reserving the cooking liquid.
2. Fry the bacon in a large sauté pan. Add the onions and cook until tender. Add 28 fluid ounces (840 milliliters) of the reserved cooking liquid from the peas. If there is not enough cooking liquid available, use chicken stock as necessary.
3. Stir in the rice and the cooked peas. Bring to a boil, reduce the heat, cover and simmer without stirring until the rice is cooked and the liquid is absorbed, approximately 20 minutes.
4. Season to taste with salt and pepper. Stir well before serving.
3 bacon slices, chopped
8 ounces onions, chopped
chicken stock, as needed
2 cups long-grain rice
salt and pepper, to taste
Servings: 12
1. Rinse, sort and soak the peas. Cook until tender, according to the procedures found on page XX. Drain the peas, reserving the cooking liquid.
2. Fry the bacon in a large sauté pan. Add the onions and cook until tender. Add 28 fluid ounces (840 milliliters) of the reserved cooking liquid from the peas. If there is not enough cooking liquid available, use chicken stock as necessary.
3. Stir in the rice and the cooked peas. Bring to a boil, reduce the heat, cover and simmer without stirring until the rice is cooked and the liquid is absorbed, approximately 20 minutes.
4. Season to taste with salt and pepper. Stir well before serving.
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