Ingredients:
- 1 pound dried black-eyed peas, or cowpeas
- 6 to 8 ounces salt pork, diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 pound cooked ham, cubed
- 1 ham bone or large ham hock
- black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- dash Tabasco sauce
Preparation:
Sauté salt pork until golden brown; add onion and garlic, and sauté until onion is tender.
Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Remove ham from bone, chop, and return to peas. Taste for seasoning and adjust.
Cook rice separately. Mound rice on a platter and surround with peas.
Serves 6 to 8.
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