Recipe By : Austin American Statesman
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black-eyed peas
1 large onion, peeled and finely chopped
2 tablespoons oil
1 teaspoon garlic salt
1 teaspoon oregano
5 cups chicken stock
8 cups hot cooked rice
Soak peas overnight with water to cover by 2 inches. Drain peas and set
aside. In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are tender,
about 30-40 minutes. If made ahead, cover and reheat. For each serving,
serve 1/2 cup of peas over 1/2 cup rice.
