1 pound converted rice
1/4 cup vegetable oil
22 ounces chopped onions
2 ounces minced garlic
4 pounds black-eye peas, frozen or fresh
5 1/2 quarts water
1 tablespoon salt
1 1/2 ounces vegetable base
3 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon black pepper
1/4 teaspoon red pepper sauce
3/4 cup red wine vinegar
1 ounce green onions, sliced
Servings: 50
1. Cook rice according to directions. Rice should yield 3 lb cooked rice. Save cooked rice for later step.
2. Heat oil in steam-jacketed kettle. Add onions and garlic and cook until transparent.
3. Add peas, water, and seasonings to vegetables. Bring to a boil, reduce heat, and simmer until peas are tender, 40-50 minutes. If peas become dry, add a small amount of water. Most of the water should be evaporated when peas are done.
4. Stir vinegar and rice into black-eye peas. Take up into 12x10x4-inch pan. Garnish with sliced green onions.
1/4 cup vegetable oil
22 ounces chopped onions
2 ounces minced garlic
4 pounds black-eye peas, frozen or fresh
5 1/2 quarts water
1 tablespoon salt
1 1/2 ounces vegetable base
3 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon black pepper
1/4 teaspoon red pepper sauce
3/4 cup red wine vinegar
1 ounce green onions, sliced
Servings: 50
1. Cook rice according to directions. Rice should yield 3 lb cooked rice. Save cooked rice for later step.
2. Heat oil in steam-jacketed kettle. Add onions and garlic and cook until transparent.
3. Add peas, water, and seasonings to vegetables. Bring to a boil, reduce heat, and simmer until peas are tender, 40-50 minutes. If peas become dry, add a small amount of water. Most of the water should be evaporated when peas are done.
4. Stir vinegar and rice into black-eye peas. Take up into 12x10x4-inch pan. Garnish with sliced green onions.
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